"My daughter Ava loves pad thai, and it's because of her this recipe was created," says the Iron Chef judge, who shares this meal from her new cookbook Cook with Me.

By People Staff
October 07, 2020 11:09 AM
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Credit: Victor Protasio

"My daughter Ava loves pad thai, and it's because of her this recipe was created," says the Iron Chef judge, who shares this meal from her new cookbook Cook with Me.

Alex Guarnaschelli's Chicken & Ginger Pad Thai

8 oz. uncooked rice stick noodles

3 Tbsp. peanut oil, divided

1/2 cup water

1/4 cup creamy peanut butter

1/4 cup lower-sodium soy sauce

1 Tbsp. fresh lime juice (from 1 lime)

6 garlic cloves, minced, divided

2 large eggs, beaten

1 (8-oz.) boneless, skinless chicken breast, cut into 1/2-in. pieces

1/2 tsp. kosher salt

1 cup fresh bean sprouts (4 oz.)

2 Tbsp. grated fresh ginger

1/2 cup thinly sliced scallions (white and light-green parts), divided

1/4 cup loosely packed fresh cilantro leaves, divided

1. Prepare noodles according to package directions. Drain and rinse under cold water; drain again. Toss together noodles and 1 tablespoon of the peanut oil in a large bowl; set aside.

2. Stir together water, peanut butter, soy sauce, honey, lime juice and 4 teaspoons of the garlic in a medium saucepan until combined. Bring mixture to a boil over medium heat. Cook, stirring occasionally, until sauce thickens slightly, 3 to 4 minutes. Remove from heat; set aside.

3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Pour eggs into skillet; cook, using a rubber spatula to gently stir occasionally, until eggs are scrambled and firm but not overcooked, 1 to 2 minutes. Transfer eggs to a plate. Do not wipe skillet clean.

4. Add remaining 1 tablespoon oil to skillet, and heat over medium until oil begins to smoke lightly, 2 to 3 minutes. Add chicken, salt and remaining 2 teaspoons garlic; cook, stirring often, until chicken is fully cooked, 4 to 5 minutes. Remove from heat. Immediately stir in bean sprouts, ginger, peanut butter sauce, noodles and eggs; toss gently to combine. Fold in 1/4 cup of the scallions and 2 tablespoons of the cilantro. Sprinkle with remaining scallions and cilantro.

Quick tip! Make it ahead: Prepare the sauce a few days in advance and refrigerate it, says Guarnaschelli. "Then cook the noodles and eggs the day of."

Serves: 4

Active time: 25 minutes

Total time: 30 minutes