Healthy Chicken Pad Thai Recipe
This is a light dish that balances fresh ingredients with a hint of warmth along with a subtle sweetness. Once you understand the timing of the various components, it's simple to earn pad Thai at home in as little as 30 minutes. Best of all, you can dial in a taste all your own. I enjoy mine mild, without a great deal of fish sauce.
Start by toasting the peanuts for the topping in a dry pan over medium heat until they turn golden brown. Put aside to cool, then coarsely chop for topping.
Lightly coat the bottom of a large, shallow sauté pan with vegetable oil and then cook the chicken thighs over medium heat using a sprinkle of pepper and salt. (if you're using tofu, then add it here.) In a small bowl, lightly beat the eggs with the sesame oil. When the chicken is nearly cooked through, add the egg mixture to the pan and scramble until dry. Set aside until you're ready to plate the noodles.
While the chicken is cooking, bring a large pot of water to a boil. Drain the noodles and toss them with a little sesame oil or water to prevent them from adhering.
Whisk together the chili paste or chili garlic sauce, soy sauce, and fish sauce in a large bowl. Add to the noodles together with half of the bean sprouts and the jalapeño and green onions and toss to coat.
Divide the noodle mixture between plates and top with the chicken and egg mix