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Ingredients
- 4 Ounces Rice Noodles
- 1 Pound Boneless Chicken Breast
- 1/4 Cup Scallions, chopped
- 2 Cloves Garlic, minced
- 2 Large Eggs
- 4 Cups Napa Cabbage, shredded
- 1/4 Cup Peanut oil
- 2 Tablespoons Tamarind paste
- 1/4 Cup Fish sauce
- 1/3 Cup Honey
- 2 Tablespoons Rice Vinegar
- 1 Teaspoon Red Pepper Flakes
- 20 Egg Roll Wrappers (1 package)
- 1/2 Cup Soy sauce (dipping sauce)
- 2 Tablespoons honey (dipping sauce)
- 1 Tablespoon Chili Garlic Sauce (dipping sauce)
- 2 Quarts Peanut or Veggie oil for frying
- 1 Egg 1 Tbsp water (egg wash)
Details
Servings 1
Cooking time 75mins
Adapted from tablespoon.com
Preparation
Step 1
1
Prep all ingredients to start: Slice chicken thinly, shred cabbage, and dice garlic and scallions.
2
Combine tamarind paste, 1 Tablespoon peanut oil, fish sauce, honey, rice vinegar, and red pepper flakes in a bowl. Whisk well to combine and set aside.
3
To cook rice noodles, break noodles in half and add to a bowl, cover noodles with boiling water and let sit until noodles are soft, about 10 minutes. Drain and add 1 Tablespoon peanut oil to noodles. Stir to coat and make sure noodles aren't sticking together.
4
Add 2 Tablespoons peanut oil to skillet over high heat. Once hot, add chicken and cook until chicken is cooked through.
5
Add garlic and scallions to hot pan and cook for another 30 seconds. Then add drained noodles and stir to combine.
6
Add two eggs to dish and stir well until eggs are combined.
7
Pour sauce into pan and stir until everything is well coated in sauce. Cook until sauce reduces, maybe another minute.
8
Add cabbage to pan and stir until everything is evenly combined. Turn off heat. You want cabbage to be warm, but still crunchy.
9
In a bowl, combine an egg with a tablespoon of water to make an egg wash.
10
To make egg rolls, take one wrapper (keep extras under a moist towel so they don't dry out), make the wrapper form a diamond with one point toward you.
11
Add a few Tablespoons of pad thai filling to end of the wrapper closest to you. It shouldn't be in the center. Leave a good 1/4-1/2 inch of wrapper around the filling.
12
Fold the point closest to you over the filling, then tuck in the edges and continue to roll. Try to make sure no filling is poking out and egg roll is nice and tight.
13
Dab some egg wash on the last corner of the wrapper and roll the egg roll up to finish it. It should stick together tightly.
14
Finish rolling all the egg rolls. You might have some filling left over, but you'll probably go through 90% of it.
15
Heat oil to 350 degrees in a large pot and fry egg rolls in batches until they are nice and brown and crispy, about 5 minutes.
16
Remove egg rolls and let drain on a rack over some paper towels. Serve with dipping sauce.
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