Easy Chicken Pad Thai

I'm new to the Chicken Pad Thai seen, but the first time I had it in a restaurant, I knew I was hooked. There is something so delicious about all of the pad Thai flavors combined and this recipe really does the trick.
If you need an easy weeknight meal that will satisfy the whole family, this is a great one to make! I'm sure it'll be a new favorite in your house like it is in mine.

Easy Chicken Pad Thai
Adapted from Cooking Classy
10 oz. rice noodles
1-2 large chicken breasts, sliced into small strips
2 Tbsp. vegetable oil
1/4 cup packed dark-brown sugar
1/4 cup + 1 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. lime juice
1 red bell pepper, sliced into thin strips and strips halved
2 cups matchstick carrots
2 tsp. garlic
3 large eggs
1/3 cup cilantro, chopped
1/2 cup unsalted peanuts, roughly chopped (optional)

1. Prepare rice noodles according to directions listed on package.
2. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar and lime juice, set aside.
3. While noodles are cooking, heat oil in large and deep non-stick skillet over medium-high heat. Once hot, add chicken and sauté until cooked through, about 4-6 minutes. 
4. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and sauté 5 minutes then add garlic and sauté 1 minute longer. 
5. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook for 2 minutes.
6. Serve warm topped with cilantro and peanuts if desired.


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