Main Squeeze

Chicken Pad Thai

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I’m months away from my first international trip sponsored by my own debit card and I can only imagine how bomb the Pad Thai is in Phuket lol! Dropping by again to share a classic recipe in my books, Chicken Pad Thai. In this recipe, you’ll find clear directions for making homemade sauce. But let’s admit it, no one had time to make sauces on a weekday. Feel free to use pre-made sauce found at your local market or grocery store. Just remember, if it doesn’t come out right- we’re all responsible for our own kitchens *adds a classic Nene Leakes meme*

 

Print Recipe
Chicken Pad Thai
Saucy rice noodles served green onions and crushed peanuts. Don't forget the lime!
Course Main Squeeze
Cuisine Asian
Keyword Asian, Noodles, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Pad Thai Sauce
Course Main Squeeze
Cuisine Asian
Keyword Asian, Noodles, Pasta
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Pad Thai Sauce
Instructions
  1. In a medium bowl, whisk together sauce ingredients and set aside.
  2. Heat oil in a large pan or wok over medium high heat. Add diced chicken breast with salt and pepper to taste.
  3. Cook chicken for 6 to 7 minutes or until fully cooked. Once the chicken is browned and cooked through, add garlic and cook for 30 seconds.
  4. Scrape chicken to one side of pan/wok and add cracked eggs to the empty side of the pan. Stir in eggs until scrambled and cook for approximately 3 minutes.
  5. Add cooked rice noodles and sauce with chicken and scrambled eggs. Toss and coat evenly.
  6. Add and stir in green onions and brean sprouts. Mix noodle mixture together until all is evenly coated with sauce. During this step, you can determine whether additional sauce is needed.
  7. Once mixing is completed, sprinkle in peanuts and cilantro. Garnish with fresh lime wedges, tag #MillennialMeetssStove and eat up!
 

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