My favorite version of pad Thai is this one. I could never go back after I started preparing it at home. Both vegans and meat eaters will find this to be a complete supper. Enjoy, please!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 large skinless, boneless chicken breast halves, cut into strips
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ground black pepper to taste
- 1 clove garlic, minced
- ½ (32 ounce) package frozen steak-cut French fries
- ½ tablespoon vegetable oil
- 1 onion, sliced lengthwise
- 1 green bell pepper, sliced into strips
- 1 aji pepper, minced
- 3 Roma tomatoes, sliced lengthwise and seeds removed
Instructions
- Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
- Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
- Bake in the preheated oven until light golden, 20 to 25 minutes.
- Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
- Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
- Arrange baked fries on plates and place the chicken stir-fry on top.
- Use any color bell pepper you prefer. Feel free to substitute aji pepper with another kind of chile pepper or chile pepper paste.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 5 g |
| Protein | 27 g |
| Saturated Fat | 4 g |
| Sodium | 506 mg |
| Sugars | 5 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve had saltado many times but this is the first time I’ve made it at home. I’m sorry to say but I feel something was missing. That being said it is very flavorful but as a saltado it’s lacking. At the end I had to add lime juice to brighten it up. I even added a 1/2 tsp more vinegar to the marinade because I LOVE that saltado tang. The recipe doesn’t talk about the tomatoes so I added them when I put the other veggies in. I can’t say I’ll make this one again.