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large white porcelain bowl with vertical rows of various sizes of blue dots holds a generous serving of pad thai, showing long thin rice noodles, shredded carrots, and scrambled eggs in a thin glossy light brown sauce. Bowl has a pair of chopsticks across the top. Foreground has two slices of fresh lime. Background is red fabric with a brass metal antique noodle-cart.

Pandaren Pad Thai

Flavorful noodle dish with eggs, carrots, and chicken.
5 from 1 vote
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Course Main Course
Cuisine Pandaren, Thai

Equipment

  • Large wok or large high-sided saute pan

Ingredients
  

  • 16 - oz package rice noodles
  • 3 cloves garlic minced
  • ⅛ to ¼ tsp crushed red pepper
  • ¼ cup safflower oil or sesame oil
  • 6 eggs
  • 1 pound boneless skinless chicken breasts CUT INTO BITE-SIZED PIECES
  • 2 Tbsp avocado oil or your favorite high-heat oil
  • 1 cup grated carrots
  • ¼ cup crushed peanuts or cashews for serving
  • 2 green onions chopped (for serving)
  • 1 lime sliced (for serving)

Sauce

  • 2 Tbsp white wine vinegar or rice vinegar
  • 2 to 3 Tbsp fish sauce
  • 6 Tbsp granulated sugar
  • 2 to 3 tsp peanut butter creamy preferred, crunchy can work
  • 1 tsp paprika

Instructions
 

  • Make Noodles: Follow the instructions on the package of noodles for cooking. Finish cooking noodles before starting on the chicken. Rinse noodles well under cold water.
  • Make sauce: Mix together in a small bowl: vinegar, fish sauce, sugar, peanut butter, and paprika.
  • Make chicken: Heat olive oil in a wok or large heavy skillet. Add garlic, red pepper flakes, and chicken; sauté chicken until fully cooked (165F on meat thermometer). Remove from wok and set aside.
  • Heat safflower oil in wok over medium-high heat. (if not making chicken, add garlic and red pepper flakes to the oil and sauté for a minute until garlic is fragrant)
  • Crack eggs into a small bowl (to ensure no shells get into the meal). Pour eggs into the hot oil, stirring to break the yolks and half-scramble, and cook until firm.
  • Add sauce and carrots and cook for 3-4 minutes, stirring occasionally.
  • Add chicken back to the wok and stir to combine.
  • Add cooked noodles and stir gently so they don't break up. Adjust seasonings to taste.
  • Sprinkle crushed nuts and chopped green onions over the top and serve with a lime wedge.
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