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

Read Reviews (16)

"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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Original recipe makes 5 servings Change Servings
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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..
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Jul 26, 2012

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

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May 17, 2012

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

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19 Ratings

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.

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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.)

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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

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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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Oct 20, 2012

A little on the sweet side for me but overall pretty tasty and quick to prepare. Great weeknight dinner. *reduced sugar to 1/2 cup and fish sauce to 5 tbsps.

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Sep 12, 2012

This was very easy to make and delicious!! A bit spicy due to the cayenne so adjust accordingly if you are sensitive to heat. I only ended up using half of the noodles and an entire bag of bean sprouts, probably 1 1/2-2cups. It was enough for 5-6 people so I couldn't picture putting more noodles in there. I had a handful of spinach I wanted to get rid of so I threw it in there too at the end. I hated the smell of the fish sauce on its own but it worked great with the other ingredients. A keeper!

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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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