Pad Thai
Pad thai
Anytime my husband wants take-out, he orders pad thai. During the pandemic, take-out food did not always taste as fresh for some reason. After too many bad take-out meals, I decided to start making my own. It is made with brown rice noodles which are a lot healthier. What takes this dish to the next level is the sauce! It is sweet, spicy and salty, all of the best flavors in one dish. The hint of lime brings a zesty taste as well. This recipe uses chicken breast but you could use boneless skinless chicken thighs or shrimp. Cut one pound of boneless skinless chicken breast (2 whole breasts) into small chunks. Season with 1 tsp of paprika and 1 tsp garlic salt.
In a pan or a wok, if you have one, add 1 tbsp of vegetable oil. Once the oil is hot, add the chicken. Once fully cooked, set aside.
While the chicken is cooking, prepare the rice noodles according to the package directions.
Slice 1 red bell pepper and 5 sprigs of green onion thinly. You can slice carrot or buy the already shredded carrot and use 1 cup.
Once the the chicken has cooked, remove and set aside. Add 1 tsp of minced garlic and the veggies to the pan.
Cook until the veggies are soft. Once they are almost fully cooked, push to the side and add 1-2 beaten eggs to the pan. I put 1 egg since my daughter does not like eggs, so I try and mix it in well so that she cant taste it :). I would suggest 2 eggs if you are an egg lover.
In a bowl, add 1/3 cup soy sauce, 1 tbsp rice wine vinegar, 1 tsp fish sauce, 2 tbsp sweet chili sauce, 1 tsp lime juice 1 tsp Sriracha. Mix well using a whisk.
Add the cooked noodles and chicken to the pan with the veggies.
Pour the sauce over the noodles and make sure everything is evenly coated.
Garnish with crushed peanuts, fresh cilantro and lime. Serve and ENJOY!
Pad Thai
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 8 oz pack rice noodles
- 1 tsp minced garlic
- 1-2 eggs
- 1 tbsp vegetable oil
- 1 tsp paprika
- 1 tsp garlic salt
- 1 red bell pepper
- 5 sprigs of green onion
- 1 cup shredded carrots
- 1/3 cup soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp fish sauce
- 2 tbsp sweet chili sauce
- 1 tsp lime juice
- 1 tsp sriracha
Instructions
- Cook the rice noodles according to package directions.
- Chop the chicken breast into small chunks and season with paprika and garlic salt.
- Add vegetable oil to pan or wok.
- Once the oil is hot, add the chicken.
- Cook for 10 minutes or until the chicken is fully cooked. Set the chicken aside.
- Add the minced garlic, red bell pepper, carrots and green onions to the pan.
- Beat the eggs and add to the pan. Cook until the eggs are completely scrambled.
- Add the chicken and cooked pasta to the pan.
- Pour the pad thai sauce over the noodles and mix well. Make sure it is fully coated with the sauce.
- Garnish with crushed peanuts, cilantro and lime.
- Serve and ENJOY!
- In a bowl, add soy sauce, rice wine vinegar, fish sauce, sweet chili sauce, lime juice and Sriracha.
- Mix well using a whisk.
- Pour over noodles and veggies.
- Make sure the noodles are evenly coated.
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
