If shopping in an Asian grocery, look for pad thai noodles designated as "XL." At supermarkets, packages will be marked "wide." Check the rice noodles occasionally as they soak. Take a taste to see when they're ready; they'll be slightly chewy and not too soft. Adding the chicken makes this dish a complete meal.
1/4 cup fresh lime juice, divided
2 (6-ounce) skinless, boneless chicken breast halves, cut into 3/4-inch cubes
8 ounces 1/2-inch-thick rice noodles
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons fresh chile paste with garlic (such as sambal oelek)
1/4 teaspoon salt, divided
4 teaspoons canola oil, divided
3 tablespoons thinly diagonally sliced green onions
1 teaspoon grated peeled fresh ginger
1 teaspoon minced garlic
1/2 cup torn fresh basil
1/4 cup very thinly sliced lemongrass (tough outer stalks removed)
1/4 cup very thinly vertically sliced shallots
How to Make It
Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.
Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.
Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.
I love this recipe and it is now a staple on our dinner rotation!
I skipped all the end spices - cilantro, lemon grass etc. And it was great.
I up-ed the heat to 1 tbl.
I too just picked up what asian noodles i could find, and it all worked great!
This will become a standby in our home. You can find wide rice noodles in Asian markets (even the really small ones) I prefer the fresh ones, which don't need to be soaked first. I swapped out the basil for cilantro, and used minced lemongrass that comes in a tube rather than chopping my own fresh.
Good flavor.. though I made some changes, and would not serve to company. I forgot to add the water to the sauce, which made it a bit stronger and saltier. Luckily I did not use the salt at all as fish sauce is salty enough. A bit too strong on lime flavor, maybe would add crushed peanuts at end to counteract. I added some sliced oyster mushrooms and green beans (cut 1/4" on bias) just after I put in the garlic. I doubled the sauce. Didn't use shallots, don't think necessary. Could probably skip lemon grass, perhaps use less and add crushed peanuts.
This dish tasted great. My husband and I enjoyed all the flavors present. The citrus flavor was prevalent. Using fresh ginger is a must. Make sure you prep all the ingredients before cooking. I, too, couldn't find wide rice noodles so I used smaller ones. I think you could get away with not using lemongrass if you wanted to. I will be making this simple dish again.
We loved this recipe and I think it will become a frequent meal in our home. I couldn't find the wider rice noodles, so I used the angel-hair-thin rice noodles. It was still fabulous. My picky eaters even loved it!
I thought this was a good recipe; I think I might have added too much fish sauce, and ruined it a bit. The rest of the flavors are great! I couldn't find the thick noodles, but used some packaged rice noodles in a smaller size. I also used lemon grass from a refrigerated tube. Might have also affected the taste.