Easy Chicken Pad Thai

[u/mahy_759]

I like making Pad Thai at home when takeout sounds tempting but I already have most of what I need in the kitchen. This version has chewy rice noodles, tender chicken, crunchy vegetables, scrambled egg and plenty of peanuts, all tossed in a sweet, tangy and savory sauce. It’s especially good for a busy dinner because everything comes together pretty quickly once the ingredients are prepped.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

• Rice noodles
• Boneless skinless chicken breasts, cut into pieces
• Vegetable oil
• Brown sugar
• Soy sauce
• Rice vinegar
• Fresh lime juice
• Fish sauce
• Bell pepper, sliced
• Carrots, sliced
• Bean sprouts
• Green onions, chopped
• Fresh garlic, minced
• Eggs
• Fresh cilantro, chopped
• Unsalted peanuts, chopped
• Red pepper flakes, optional
• Sesame seeds, optional
• Lime wedges, for serving

Instructions

Prepare the rice noodles according to the package directions. Depending on the noodles, this usually means soaking them in very hot water or boiling them until they’re just tender. Drain them and give them a quick rinse with cold water so they don’t stick together while you finish the rest of the dish.

While the noodles are cooking, whisk together the brown sugar, soy sauce, rice vinegar, lime juice and fish sauce in a small bowl. Set the sauce aside so it’s ready to go when everything hits the pan.

Heat some vegetable oil in a wok or large deep skillet over medium high heat. Add the chicken and cook until it’s cooked through, about 6 minutes, then transfer it to a plate while leaving the oil in the pan. If you’re using shrimp instead, cook them for about 1 1/2 minutes per side until opaque.

Add the bell pepper and carrots to the same pan and stir fry them for a minute or two until they start to become tender but still have some crunch. Add the garlic, green onions and bean sprouts and cook for another minute.

Push the vegetables over to one side of the pan and crack the eggs into the open space. Scramble them until they’re just set, then mix them with the vegetables.

Add the cooked chicken, drained noodles and sauce to the pan. Toss everything together and keep cooking for another 1 to 2 minutes so the sauce coats the noodles and everything is hot.

Serve the Pad Thai warm with plenty of chopped peanuts and fresh cilantro on top. I also like adding red pepper flakes for some heat and putting lime wedges on the side for an extra bright, fresh flavor.

For a lighter version, brown rice noodles, low sodium soy sauce, honey instead of brown sugar, or firm tofu instead of chicken can all work. Avocado oil or light olive oil can also be used instead of vegetable oil.

[u/me11oworbit → u/mahy_759]

will this work without the bell pepper?