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Pad Thai

Thai Basil Chicken over Spring Vegetable Pad Thai

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 Thai Basil Chicken over Spring Vegetable Pad Thai
Recipe for the week of April 20, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
For the Basil Chicken
  • 1/3 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1- pound Chicken breast cubed
  • 1/2 shallot sliced
  • 4 garlic cloves minced
  • 1 bunch fresh basil chiffonade
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
For the Pad Thai
  • 8 ounces thin flat rice noodles
  • 4 tablespoons olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 4 garlic cloves minced
  • 1/2 pound snap peas sliced
  • 6 Button Mushrooms sliced
For the Pad Thai Sauce
  • 4 tablespoons water warm
  • 2 teaspoon brown sugar
  • 2 teaspoon soy sauce
  • 2 teaspoon lime juice
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 25 minutes
Servings
4 servings
Ingredients
For the Basil Chicken
  • 1/3 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil
  • 1- pound Chicken breast cubed
  • 1/2 shallot sliced
  • 4 garlic cloves minced
  • 1 bunch fresh basil chiffonade
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Salt
For the Pad Thai
  • 8 ounces thin flat rice noodles
  • 4 tablespoons olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper
  • 4 garlic cloves minced
  • 1/2 pound snap peas sliced
  • 6 Button Mushrooms sliced
For the Pad Thai Sauce
  • 4 tablespoons water warm
  • 2 teaspoon brown sugar
  • 2 teaspoon soy sauce
  • 2 teaspoon lime juice
Instructions
For the Basil Chicken
  1. Whisk vegetable broth, soy sauce, white sugar, and brown sugar together in a bowl until all ingredients are thoroughly incorporated.
  2. Heat large skillet over medium-high heat. Drizzle in oil. Add chicken, seasoned with salt and pepper, and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots and garlic. Continue cooking on until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
  3. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat. Stir in basil. Cook and stir until basil is wilted, about 20 seconds.
For the Pad Thai Sauce
  1. In a small bowl. Combine all ingredients and mix well.
For the Pad Thai
  1. Place all the rice noodles in a large bowl. Pour hot water to cover and set aside for 20 minutes. Drain the noodles-return to the same bowl and set aside.
  2. In a large skillet, heat oil on medium heat. Add shallot and garlic stirring until fragrant. Combine the remaining vegetables quickly stirring. Add in salt and black pepper stirring constantly to scramble. Add the drained noodles and stir constantly, flipping the noodles continuously for 1 minute. Add the sauce mixture to coat evenly. If noodles are not quite soft, add a bit of water a little at a time until they soften up.