Buffalo Chicken Pad Thai

Serves:
Serves 4.
Prep Time:
Cook Time:
Total Time:

Just a moment please...

Buffalo Chicken Pad Thai
Print Recipe

Mash-up recipes are some of my favorite and this Buffalo Chicken Pad Thai from The Comfort Food Mashup Cookbook! So yummy!

Ingredients

12 ounces rice noodles

Sauce:

1/2 cup cayenne hot sauce
1/4 cup fish sauce
1/4 cup rice vinegar
3 limes, juice
2 tablespoons sugar or honey

Chicken:

1 cup all-purpose flour
2 eggs, beaten
1 cup panko bread crumbs
2 chicken breasts, split horizontally
Salt

Pad Thai Ingredients:

4 carrots, chopped or julienned
4 celery sticks, chopped or julienned
2 tablespoons grated ginger
3 cloves garlic, minced
7 scallions, chopped
3 eggs

Directions

  1. Cook the rice noodles according to package. Drain and rinse them with cold water to prevent sticking.
  2. Combine sauce ingredients and set aside.
  3. Bread the chicken: Add the flour, eggs, and panko to separate bowls and season the panko with a pinch of salt and pepper.
  4. Cut chicken into thin strips or nugget shapes and dredge them in the flour, then the eggs, then the panko.
  5. Heat a thin layer of vegetable oil in a frying pan over medium heat. Once hot, pan-fry the chicken for about 10 minutes, flipping halfway through. Test to make sure the chicken is cooked through. Slice chicken into strips for serving.
  6. In a frying pan with a drizzle of oil, cook the carrots and celery on high heat for five minutes. Add the ginger and garlic and cook for another 1-2 minutes. Add scallions last and stir to combine.
  7. Spread veggies around the edge of the pan. Pour eggs in the center and scramble.
  8. Once eggs are cooked, add noodles to the pan and stir to combine. Toss with sauce.
  9. Divide pad thai between bowls and top with chicken. Drizzle with a little extra hot sauce and garnish with celery and carrots.