Mushroom And Chicken Pad Thai Recipe

Introducing the fabulous Mushroom And Chicken Pad Thai Recipe, a mouth-watering amalgamation of juicy chicken chunks, soft slippery noodles, crispy bok choy, and lip-smacking Pad Thai sauce. This glorious dish is the answer to all your sudden Thai food cravings. Its spicy, sweet, and tangy flavors make it a perfect choice for dinner parties or casual lunch. Trust me, your guests will be licking their fingers and asking for seconds. Who doesn’t love the harmony of flavors, the interplay of textures, and the vibrant colors that this dish brings on the plate? It���s truly a carnival in the mouth!

But the endearing part of our Mushroom And Chicken Pad Thai recipe is it���s surprisingly easy to prepare. It���s a fun dance in the kitchen that tosses up a dish of restaurant quality, making you the star of your tabletop. And before we venture forward, let’s take a glance at what effort we would need for this dish.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Yield: 4 plates

So, done drooling? Good! Roll up your sleeves and let’s get straight to the guide.

Ingredients & Equipment You’ll Need

• 200g rice noodles
• 500g skinless chicken breasts, sliced
• 250g Mushrooms
• 1 Red bell pepper, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoon fish sauce
• 4 tablespoon lime juice
• 2 tablespoon brown sugar
• 4 eggs
• 100g Bean sprouts
• Garnish: Crushed peanuts, coriander leaves

Equipment: Large Pan, Strainer, Mixing Bowl, Sharp Knife

Our hero ingredient here is the fish sauce that gives that unique umami taste, the classic flavor of Pad Thai. Then comes the lime juice, an acidifier that complements the fish sauce and helps balance the flavors. The brown sugar helps to caramelize the chicken, giving it an appetizing hue. In case of dietary restrictions, chicken can be replaced with tofu, and fish sauce with soy sauce.

How To Make Mushroom And Chicken Pad Thai Recipe

1. Begin by prepping your noodles as per the instructions on the packet. Drain and keep aside.
2. In a mixing bowl, combine fish sauce, lime juice, and brown sugar. This is your Pad Thai Sauce.
3. Heat some oil in a pan. Add the garlic and saut�� until golden brown. Introduce the chicken pieces and sear on both sides. The chicken should be nearly cooked.
4. Push the chicken to one side of the pan. Crack the eggs into the vacant side and scramble. Let the eggs cook till they just set. This is crucial for avoiding a ���soggy eggs��� scenario.
5. Add the mushrooms, bell pepper and prepared sauce, and mix everything well. Cook until the veggies get a little crispness.
6. Finally, add the prepped noodles, bean sprouts and give it a good mix. Ensure the chicken and veggies are well scattered amongst the noodles. Garnish with crushed peanuts and coriander leaves. Serve hot!

Tips For The Best Results

• Splash some water if the noodles are drying out while cooking.
• It’s OK to be generous on the protein. More chicken slices make it more flavoursome.
• Feel free to add more veggies of your choice like snow peas or broccoli.

Storage Tips

• The dish tastes best when hot and fresh. However, leftovers can be refrigerated in an airtight container for 2-3 days.
• Reheat in a microwave or on a pan before serving again.

Frequently Asked Questions

Q: Can I replace the chicken with shrimp?

A: Yes, for sure! Shrimps are also a great choice of protein for this recipe.

Q: Can we use regular spaghetti instead of Rice noodles?

A: Ideally, rice noodles are used for Pad Thai. However, if not available, spaghetti can be used but the taste will differ slightly.

Q: What can be used instead of fish sauce?

A: You can use a mixture of soy sauce and vinegar as a replacement for fish sauce.

Q: Is there any other substitute for brown sugar?

A: Yes, you can use palm sugar or granulated white sugar, but brown sugar gives the best results.

Q: Is it compulsory to garnish with peanuts and coriander leaves?

A: No, it’s your dish, you can garnish it with cashews or sesame seeds or not garnish at all if you’re allergic. The coriander is to add a pop of freshness.

Nutritional Facts of Mushroom And Chicken Pad Thai Recipe

Each serving of Mushroom And Chicken Pad Thai counts around 350Kcal with protein – 30g, carbohydrates – 45g, fats – 9g, fiber – 3g.

Now ain’t that the epitome of ‘delicious-yet-nutritious’? Absolutely! The Mushroom And Chicken Pad Thai recipe clearly passes with flying colors. Its taste, colors, textures, and nutrition answers my mantra “Eat to please thyself; but dress to please others”. So mates, don your apron and let the cooking fiesta begin. Happy cooking!