Big Bowl Chicken Pad Thai Recipe

Big Bowl’s Teriyaki-Glazed Salmon is a succulent dish featuring grilled salmon fillet marinated in a flavorful teriyaki sauce, served with steamed vegetables and fragrant jasmine rice, offering a delicious fusion of Asian-inspired flavors.

Make our Big Bowl Chicken Pad Thai Recipe at home. With our Secret Restaurant Recipe your Chicken Pad Thai will taste just like Big Bowl.

Photo by Andy Ciordia

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Big Bowl Chicken Pad Thai Recipe

Make our Big Bowl Chicken Pad Thai Recipe at home. With our Secret Restaurant Recipe your Chicken Pad Thai will taste just like Panda Express.

Prep Time25 minutes mins

Active Time30 minutes mins

Total Time55 minutes mins

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Asian

Keyword: Chicken Recipe, Shrimp

Ingredients

• Five 13-ounce packages dried Pad Thai Rice Noodles
• 1 teaspoon Sesame Oil
• 6 ounces boneless, skinless Chicken Breasts or Chicken Thighs, julienned
• 1 teaspoon Cornstarch
• 1/4 teaspoon Salt
• 2 tablespoons freshly squeezed Lime Juice
• 1 tablespoon Brown Sugar
• 1/2 teaspoon dried ground Red Chilies
• 1/2 teaspoon Paprika
• 2 tablespoons bottled Thai Chili Sauce
• 2 tablespoons Fish Sauce
• 1 cup Peanut Oil
• 1 Egg lightly beaten
• 1/3 cup thinly sliced Scallion Greens
• 2 tablespoons Thai basil chopped
• 2 tablespoons Cilantro chopped
• 1 tablespoon ground dried Shrimp
• 3 tablespoons chopped roasted Peanuts
• 1 cup fresh Bean Sprouts
• Lime Wedges to serve

Instructions

• Place noodles in a large bowl.
• Pour very hot tap water to cover noodles. Let sit for 30 minutes.
• Drain thoroughly and rinse with cold water. Drain. Set aside.
• Add sesame oil to a medium bowl.
• Add chicken. Toss to coat.
• Add cornstarch and salt to another medium bowl. Mix.
• Add chicken. Mix well to coat. Set aside.
• In yet another medium bowl, add lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and fish sauce. Mix well. Set aside.
• In a wok, add heat 1 cup peanut oil.
• Heat over medium high heat.
• When oil is hot but not smoking, add prepared chicken. Stir to separate the pieces. When they change color, remove to drain in a colander. Reserve the oil.
• Clean the wok.
• Heat wok to very hot.
• Add 3 tablespoons of the reserved oil. When hot add egg. Stir quickly to set (don’t let it brown). Push to one side of the wok.
• Add scallion greens. Stir briefly just to coat with the oil.
• Add prepared noodles. Toss noodles in the wok for 15 seconds or so.
• Add cooked chicken. Toss continually until the noodles soften and are well coated with the oil and the chicken, egg and scallion greens are mixed in.
• When wok is piping hot, drizzle in lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously.
• Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the dried shrimp and peanuts. Toss to mix.
• Add bean sprouts. Continue to mix and toss.
• Transfer entire mixture to a serving plate.
• Sprinkle with reserved basil and cilantro.
• Serve with 2 wedges of lime for each person on the side.

Big Bowl Chicken Pad Thai

A Big Bowl Copycat Recipe

 

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Photo of “Pad Thai” is by Andy Ciordia and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode. Thank you, Andy. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.