Joe's Fusion Chicken Pad Thai

Name: Joe's Fusion Chicken Pad Thai
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 5
Cuisine: Thai, Asian
Ingredients: 473 milliliters beef broth; 1 Tbsp creamy peanut butter; 4 larges eggs, lightly beaten; 6 Tbsps fish sauce; 118 milliliters fresh bean sprouts; 5 cloves garlic, minced; 118 milliliters chopped green onion; 1 teaspoon ground cayenne pepper; 5 servings salt and ground black pepper to taste; 1 Tbsp olive oil; 454 grams package pad Thai rice noodles; 454 grams boneless, skinless chicken breast halves, cut into bite-size pieces; 177 milliliters white sugar; 3 Tbsps white wine vinegar

The recipe Joe's Fusion Chicken Pad Thai is ready in around 50 minutes and is definitely a great dairy free option for lovers of Asian food. This recipe makes 5 servings with 672 calories, 31g of protein, and 11g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It works well as a main course. If you have fish sauce, creamy peanut butter, sugar, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Bring a large pot of water to a boil.

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Water

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Pot

Season chicken with salt and black pepper; set aside.

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Salt And Pepper

Whole Chicken

Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.

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White Wine Vinegar

Cayenne Pepper

Peanut Butter

Fish Sauce

Sugar

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Whisk

Bowl

Coat the inside of a large skillet or wok with olive oil and place over high heat.

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Olive Oil

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Frying Pan

Wok

Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.

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Meat

Cooking Oil

Remove chicken and set aside in a bowl.

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Whole Chicken

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Bowl

Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.

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Garlic

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Frying Pan

Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.

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Garlic

Egg

Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.

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Peanut Sauce

Garlic

Sauce

Egg

Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.

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Rice Noodles

Pasta

Water

Drain the noodles.

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Pasta

Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.

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Whole Chicken

Sauce

Egg

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Frying Pan

Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.

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Bean Sprouts

Rice Noodles

Beef Broth

Pasta

Broth

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Frying Pan

Sprinkle with green onions to serve..

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Green Onions

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Ingredients

Servings:

473milliliters

beef broth 1Tbsp

creamy peanut butter 4larges

eggs, lightly beaten 6Tbsps

fish sauce 118milliliters

fresh bean sprouts 5cloves

garlic, minced 118milliliters

chopped green onion 1teaspoon

ground cayenne pepper 5servings

salt and ground black pepper to taste 1Tbsp

olive oil 454grams

package pad Thai rice noodles 454grams

boneless, skinless chicken breast halves, cut into bite-size pieces 177milliliters

white sugar 3Tbsps

white wine vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.