Chicken Pad Thai is a much-loved classic with the slippery sweet-savoury noodles, crispy peanuts and tangy lime. The best wine match for this Chicken Pad Thai recipe is a glass of our Private Bin Pinot Gris packed with juicy red apple, pear and sweet honeysuckle flavours.
Chicken Pad Thai
- 300 grams flat rice noodles (found in the Asian section in most grocery stores - may sub fettuccine noodles in a pinch), cooked al dente according to package instructions
- 1 large boneless skinless chicken breast, pounded to 1/2 inch thickness and chopped into bite-sized pieces
- salt & pepper, to taste
- 2 eggs
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onions
- 1/4 cup sliced white onions
- 1/3 cup cilantro, roughly chopped
- optional: peanuts
- 1/4 cup ketchup
- 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon peanut butter
- juice of 1 lime
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
How to make it:
- Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
- Whisk together all sauce ingredients and set aside.
- Crack eggs over the preheated pan (where you cooked the chicken) and allow to fry for about a minute, and then break it up with a spoon and add the onions and bean sprouts.
- Add chicken and sauce.
- Add noodles and toss to coat the noodles in the sauce.
- Stir in green onions and cilantro.
- Garnish with peanuts if desired.