Pad Thai

Reviews

4.9 out of 5 stars

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Images

Back of women's Basic Tee in black.

Ingredients

  • 1 1/2 lbs Chicken breast, boneless skinless
  • 1/4 cup Basil, fresh leaves
  • 1/2 cup Cilantro, fresh leaves
  • 3 Garlic cloves
  • 1 tbsp Ginger
  • 3 Green onions
  • 1 Onion
  • 1 Red bell pepper
  • 6 cups Chicken broth, low sodium
  • 1 (13.5-ounce) can Coconut milk
  • 3 tbsp Red curry paste
  • 1 tbsp Fish sauce
  • 2 tbsp Lime juice, freshly squeezed
  • 1/2 (8-ounce) package Rice noodles
  • 2 tsp Brown sugar
  • 1 Kosher salt and freshly ground black pepper
  • 1 tbsp Olive oil

Preparation

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry paste and ginger until fragrant, about 1 minute.

Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

Serve immediately.

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