Chicken Pad Thai

by Yair Reiner

Prep time: 40 minutes
Makes 4 servings


You'll need:

  • A large stainless steel or cast iron skillet
  • A Frywall that fits (see our sizing guide)
  • 12 oz thick rice noodles
  • 1 lb. boneless chicken (dark or white)
  • 3 eggs
  • 5 medium garlic cloves
  • 2 tbsp. vegetable oil
  • 5 tbsp. fish sauce
  • 1/3 c. lime juice
  • 1/3 c. brown sugar
  • 2 tbsp. rice vinegar
  • 1/2 c. water
  • 8 scallions
  • 3/4 c. unsalted roasted peanuts
  • 3 c. bean sprouts
  • lime wedge for garnishing
  • cilantro for garnishing
Start by preparing all of the ingredients in individual ramekins or bowls before turning on the heat. Soak the noodles in hot water for 3 to 4 minutes until they begin to soften but are still undercooked. Slice the chicken into 1/2" wide strips. Chop the garlic cloves medium fine. Crack the eggs into a bowl. Chop the scallions on the bias into 3/4" pieces. Finely chop or crush the peanuts. Roughly chop a small handful of cilantro leaves. Get your beansprouts washed and ready. In a medium bowl, mix the brown sugar together with the wet ingredients (fish sauce, lime juice, vinegar, water). Everything should be close by and ready to toss in.

Preheat a large skillet on high, then place the Frywall into position. Add a tablespoon of oil and cook the chicken for about five minutes until it is browned and cooked through, stirring occasionally. When the chicken is done, remove it and set aside.

Add another tablespoon of oil and stir in the chopped garlic. Cook for about 15 seconds or until the garlic is aromatic but not yet brown. Add the eggs and scramble until cooked through.

Next, add the noodles to the pan along with the cooked chicken and the mix of wet ingredients. Use tongs to mix the ingredients and coat the noodles in the sauce. Cook, stirring occasionally, for 2 to 3 minutes, or until the noodles are fully cooked. If the pan dries out before the noodles are tender, add a little water and continue cooking as needed.

Once the noodles are fully cooked, add the scallions, bean sprouts, and 2/3 of the peanuts and stir just long enough to fully incorporate the ingredients. Turn off the heat and serve right away with a garnish of cilantro, lime wedges and the remaining crushed peanuts.

Bon appétit and Happy New Year.

Adapted from The How Can It Be Gluten Free Cookbook
Back to Frywall Recipes