Try out this vegetable-loaded takeout-style chicken pad thai if you prefer a rich and very rounded sauce without any pungent fish sauce. The chewy noodles, juicy chicken pieces and colorful crisp vegetables are cooked in a tangy sweet sauce that is well balanced. It satisfies your takeout cravings and keeps your dinner extra healthy. {Gluten-Free adaptable, vegan / vegetarian-adaptable}
1/2head broccoli, cut into small bite-size florets
4tablespoonspeanut oil(or vegetable oil)
2eggs, beaten
4clovesgarlic, minced
1shallot, sliced
1/2carrot, sliced
5green onions, sliced into 1” (2.5 cm) pieces
1long red pepper, sliced (or bird eye pepper if prefer a spicier dish)
1 1/2cupmung bean sprouts, and extra for garnish
3tablespoonspeanuts, coarsely chopped
1lime, sliced into wedges for garnish
Instructions
For the noodles: Fully submerge the noodles in room temperature water for 30 to 40 minutes, until they are soft enough to wrap around your fingers without breaking apart, but not quite soft enough that you can bite into them. Drain and set aside.
For the chicken: combine the chicken pieces and soy sauce in a medium-sized bowl. Mix with your hands until the chicken is evenly coated. Let marinate while preparing the other ingredients. (*Footnote 2)
For the sauce: Combine the sauce ingredients and mix until the sugar is fully dissolved.
To cook: Add 1/4 cup water to a large skillet and heat over medium-high heat until simmering. Add the broccoli florets and cover. Steam for 40 seconds to 1 minute, until al dente. Transfer the broccoli to a plate. Wipe the pan clean with paper towels.
Add 1 tablespoon of oil to the same skillet. Add the chicken pieces with as little overlapping as possible. Cook without moving until the bottom turns golden brown. Turn to the other side, for 30 seconds or so, until the bottom just turns golden. Transfer to a plate and set aside.
Add 1 tablespoon of oil and pour in the beaten eggs. Let cook without moving until the bottom sets, then start to scramble lightly, until the eggs are almost cooked. Transfer the eggs to the plate with the chicken
Add the remaining 2 tablespoons of oil, the garlic, shallots, and carrot into the same pan. Cook and stir for 1 minute to release the fragrance.
Add the noodles. Stir a few times to mix everything together. Pour in the sauce. Cook and stir until the sauce is mostly absorbed.
Add back the cooked chicken, eggs, and broccoli. Stir a few times to mix well.
Add the green onion, pepper, and bean sprouts. Toss for another 30 seconds, until the vegetables are just wilted. Carefully taste a noodle. If it’s still too tough, add a splash of water and stir to mix well. Cook for another 1 to 2 minutes until the noodles reach the texture you prefer.
Garnish with the remaining bean sprouts, peanuts, and some wedges of lime. Serve hot as a main dish.
Notes
If you prefer a more authentic taste, use 2 tablespoons of fish sauce to replace the 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce. I personally prefer the “takeout style” rounded sauce that is less fishy but still very rich. If you want to make this dish vegan or vegetarian, use vegetarian oyster sauce with tofu and you’ll get a great dish as well.
If you use chicken breast, you can also add 1 teaspoon cornstarch to the mix, so the chicken will stay more tender without getting overcooked. Chicken thigh is less likely to overcook so you can skip the starch with the thigh.