Chicken Pad Thai

The addition of fresh cilantro and bean sprouts bring an air of luxury to this backcountry pad thai.

Rice Noodles by Erik Haugen-Goodman
Photo by Erika Haugen-Goodman.

Recipe by Damian

YIELD

About 2 servings

PREP TIME / COOK TIME

30 minutes / 30 minutes

INGREDIENTS

1 handful of bean sprouts
1 small bunch of cilantro
2 oz vinegar
2 oz fish sauce
2 oz vegetable oil
12 oz flat rice noodles
1/2 cup sugar
1 tbsp paprika
1 can coconut milk
2 packages Thai Peanut Sauce Mix
1 can chicken

Optional: lime, cayenne powder

Directions

Soak the noodles in warm water for half hour.

Mix vinegar, fish sauce sugar and paprika in small pan and heat while stirring until hot and sugar is completely dissolved. Set this pan aside.

Prepare peanut sauce with coconut milk in a separate pan per package directions stirring until thoroughly smooth. Then add the chicken and stir until smooth in consistency and there are no chicken chunks left. Set pan aside.

Fry drained noodles in oil until they are real hot and starting to brown. Add the sugar/paprika/vinegar/fish sauce mix and continue to stir until the mixture is good and hot.

To serve, put a small bunch of sprouts in your bowl. Place a large scoop of noodles on the other side. Generously mix cilantro in with the noodles. Cover with peanut/chicken sauce. Squeeze a few lime halves on top and add sprinkle on some cayenne for spice.