Joe's Fusion Chicken Pad Thai Recipe - Allrecipes.com
Joe's Fusion Chicken Pad Thai Recipe
  • READY IN 50 mins

Joe's Fusion Chicken Pad Thai

Recipe by  

"My girlfriend and I were craving pad Thai! So we looked at a few recipes and made our version. It is not exactly traditional pad Thai, so -- lo and behold -- the name!"

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Bring a large pot of water to a boil.
  2. Season chicken with salt and black pepper; set aside.
  3. Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
  4. Coat the inside of a large skillet or wok with olive oil and place over high heat.
  5. Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
  6. Remove chicken and set aside in a bowl.
  7. Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
  8. Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
  9. Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
  10. Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
  11. Drain the noodles.
  12. 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.
  13. 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.
  14. Sprinkle with green onions to serve..
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Reviews More Reviews

Jul 26, 2012

This had a very nice taste, but was very time consuming.

 
May 17, 2012

Was awesome! Great combination of flavors. Left overs were even better!

 
Apr 01, 2012

Mmm good stuff. I added carrots because I like them and had an open box of chicken stock so I used that

 
Nov 17, 2012

Although probably not very authentic, it had a great flavor! Be careful not to overcook the rice noodles or they become mushy. I also added cilantro, and sprinkled it with lime juice before serving. It would also benefit from some crushed peanuts on top and shrimp stirred through.

 
Jun 28, 2012

Have to admit, I was a little sceptical when I started preparing this dish . . . but LOVED the results! Followed the recipe to a T - until the end and I added Peanuts along with the Green Onions. A little Cilantro would also be nice. Served with a squeeze of Lime - Delish! Thanks for the recipe! (Even my family liked it and they are not quite as adventurous as I.)

 
Feb 23, 2014

This turned out great! Based on other reviews, we reduced the sugar to 1/2 cup and only used about 2/3 of a package of rice noodles. We probably could have reduced the sugar a little bit more. I also added soy sauce to the sauce which I think it needed. We used chicken broth instead of beef broth. We didn't have green onions or cilantro to put on top like traditional pad Thai, but we did top it with crushed peanuts. This was amazing for our first attempt at pad Thai.

 
Feb 24, 2013

Made it according to the directions but didn't have any fish sauce so used oyster sauce. It was all delicious. Might cut down a bit on the cayenne next time only because my kids thought it was a bit spicy although I thought that it had a the perfect balance of spice. Will make again.

 
Oct 30, 2012

Absolutely FANTASTIC!!! I made 3 changes-2 for health and 1 for personal preference-but I'd bet the original recipe is just as awesome. I used 1/2 cup brown sugar and only 1/2 tsp cayanne pepper so it wouldn't be too hot for my kids (3 & 1). Again, it is FANTASTIC!!

 

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Nutrition

  • Calories
  • 585 kcal
  • 29%
  • Carbohydrates
  • 89.7 g
  • 29%
  • Cholesterol
  • 221 mg
  • 74%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 1868 mg
  • 75%

* Percent Daily Values are based on a 2,000 calorie diet.

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