Name: Huauzontle Chicken Pad Thai
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 6 oz. rice vermicelli -; 3 tbsp. canola oil, divided -; 1 tbsp. belacan, crumbled -; 1/4 c. shredded carrot -; 3 c. chopped bok choy -; 1/4 tsp. ground white pepper -; Juice of 1 orange -; 1 tbsp. fish sauce -; 2 tbsp. reduced-sodium soy sauce, divided -; 1 c. diced cooked chicken -; 2 c. chopped huauzontle -; 2 large eggs -; 1/4 tsp. kosher salt -; 1/4 tsp. MSG (optional) -; 1 tsp. rice wine vinegar -; 1/3 c. crushed roasted peanuts, for topping -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Huauzontle Chicken Pad Thai

1. 6 oz. rice vermicelli -

2. 3 tbsp. canola oil, divided -

3. 1 tbsp. belacan, crumbled -

4. 1/4 c. shredded carrot -

5. 3 c. chopped bok choy -

6. 1/4 tsp. ground white pepper -

7. Juice of 1 orange -

8. 1 tbsp. fish sauce -

9. 2 tbsp. reduced-sodium soy sauce, divided -

10. 1 c. diced cooked chicken -

11. 2 c. chopped huauzontle -

12. 2 large eggs -

13. 1/4 tsp. kosher salt -

14. 1/4 tsp. MSG (optional) -

15. 1 tsp. rice wine vinegar -

16. 1/3 c. crushed roasted peanuts, for topping -

How to cook deliciously - Huauzontle Chicken Pad Thai

1. Stage

Fill a large bowl with boiling water and add vermicelli. Let soak 2 minutes until noodles soften and turn al dente, then rinse under cold water. Drain, shake to remove excess moisture, and set aside.

2. Stage

In a large skillet over medium heat, heat 1 tablespoon oil. Add belacan and stir until toasted, 30 seconds. Add carrot, bok choy, and white pepper and cook until softened, about 4 minutes. Add orange juice, fish sauce, 1 tablespoon soy sauce, and chicken and stir until juice has reduced, 2 minutes. Transfer to a plate.

3. Stage

Return skillet to medium heat and heat 1 more tablespoon oil. Add huauzontle and cook until wilted, 3 to 4 minutes, then stir in 1 more tablespoon soy sauce. Transfer to the plate.

4. Stage

Return skillet to medium-low heat and heat final tablespoon oil. Add eggs and salt and cook, stirring frequently, until just set. Return chicken mixture and huauzontle to skillet. Add vermicelli, MSG, vinegar, and toss to combine.

5. Stage

Garnish with peanuts before serving.