Calling all peanut butter haters! chicken pad thai recipe to the rescue

Indulge in the tantalizing flavors of classic Pad Thai, reimagined without the ubiquitous peanut butter. This delectable recipe unveils a symphony of authentic Thai essence, ensuring an unforgettable culinary experience.

Ingredients:

• 8 ounces chicken breast, sliced
• 8 ounces flat rice noodles
• 3 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon red chili flakes (optional)
• 1/4 cup water
• 1 egg, beaten

Instructions:

1. Prepare the Noodles: Soak the rice noodles in warm water for 10-15 minutes, or until softened. Drain and set aside.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through. Remove from the heat and set aside.
3. Sauté the Aromatics: In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Add the onion and garlic and sauté until softened.
4. Incorporate the Noodles: Add the softened rice noodles to the skillet and stir-fry for 2-3 minutes.
5. Add the Vegetables: Stir in the bean sprouts, green onions, and cilantro. Cook for 1-2 minutes, or until the vegetables are slightly wilted.
6. Make the Sauce: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, brown sugar, chili flakes (if using), and water.
7. Add the Sauce and Egg: Pour the sauce over the noodles and vegetables and cook for 1-2 minutes, stirring constantly. Push the ingredients to one side of the skillet and pour in the beaten egg. Scramble the egg and mix it into the noodles.
8. Return the Chicken: Add the cooked chicken back to the skillet and stir to combine. Cook for 1-2 minutes to warm through.

Garnish and Serve:

• Sprinkle with additional green onions, cilantro, and lime wedges.
• Serve hot with your favorite Thai side dishes, such as cucumber salad or pickled carrots.

Variations:

• Vegetarian: Omit the chicken and add tofu or tempeh.
• Spicy: Add more chili flakes or Sriracha sauce to taste.
• Sweet: Add a dash of honey or maple syrup to balance the flavors.

Health Benefits:

• Rich in protein from the chicken and noodles.
• Provides fiber from the vegetables.
• Contains essential vitamins and minerals from the lime juice and fish sauce.

Tips:

• Use fresh, high-quality ingredients for the best flavor.
• Don’t overcook the noodles, as they should remain slightly chewy.
• If you don’t have a wok, use a large skillet or Dutch oven.
• Adjust the seasonings to your taste preferences.

Enduring Pad Thai Legacy

This chicken pad thai recipe without peanut butter captures the essence of authentic Thai cuisine, offering a delectable and satisfying meal. Whether you’re a seasoned Pad Thai enthusiast or a culinary novice, this recipe will transport your taste buds to the vibrant streets of Bangkok.

Common Questions and Answers

Q: Can I use any type of noodles for this recipe?
A: Yes, you can use any type of flat rice noodles, such as Pad Thai noodles, lo mein noodles, or linguine.

Q: What can I substitute for fish sauce?
A: You can substitute soy sauce or oyster sauce for fish sauce, but the flavor will be slightly different.

Q: How long can I store leftover Pad Thai?
A: Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days.