Chicken Pad Thai
Chicken Pad Thai. A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well. Push the egg to the side with the tofu and chicken. Rice noodles – you can find these in the Asian foods section of the grocery store. I usually use A Taste of Thai brand. Cook Chicken Pad Thai using 14 ingredients and 11 steps quickly.
Ingredients
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Half of package of Thai rice noodles, prepared as box instructs
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1 pound of diced chicken
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2 Tbs of EVOO
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1 bunch of green onion, chopped
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2 cloves of garlic, minced
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1 cup of matchstick carrots
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1 cup of broccoli slaw mix
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2 Tbs of sesame oil
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2 Tbs of brown sugar
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2 Tbs of lime juice
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3 Tbs of soy sauce
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1 of squirt sriracha
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1/2 cup of dry roasted peanuts
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1/2 cup of chopped cilantro
Steps
- Cook noodles according to package directions, set aside
- Heat EVOO in large skillet, add diced chicken
- Cook chicken until almost done
- Add green onion and garlic, cook until soft
- Add carrot and broccoli slaw mix
- Mix oil, sugar, juice, sauce, and sriracha in small bowl
- Add sauce to pan once chicken is thoroughly cooked
- Add noodles
- Simmer a few minutes and mix thoroughly
- Remove from heat and garnish with cilantro and peanuts
- I like to add the broccoli slaw mix to get more veggies, making this an easy one-pot meal
This homemade pad Thai recipe feeds a crowd, so invite your friends over or get ready to enjoy delectable leftovers. A delicious balance of sweet, sour and salty flavors complements rice noodles and chicken in this quick and easy pad thai. We trimmed calories and boosted flavor by cutting back on the sugar you'll find in many restaurant versions. As with any stir-fry, be sure to have all your ingredients prepped before you begin–the steps move quickly once the cooking starts. It lacked true Pad Thai seasonings and accordingly taste.
