| Prep: | Cook: | Yield: 4- 6 servings |
FOR THE SAUCE
2/3 cup chicken stock
2 tablespoons soy sauce
2 tablespoons fish sauce (if you don't have this, just use 4 tablespoons of soy and omit the fish sauce)
6 tablespoons brown sugar
6 tablespoons peanut butter
2 tablespoons freshly squeezed lime juice
2 tablespoon rice wine vinegar (if you don't have this use white vinegar or 2 tablespoons lime juice and omit rice wine vinegar)
2 teaspoons to 2 tablespoons Thai chili sauce (depending on your spice tolerance...if you know you're not into spicy, go with only 1 teaspoon)
2 teaspoons minced or grated fresh ginger
2 teaspoons minced garlic
- FOR THE PAD THAI
- 10 ounces of rice noodles, cooked to package directions and rinsed
- 2 teaspoons olive oil
- 2 large eggs, beaten
- 2 chicken breasts, cubed (you can change this to shrimp if desired)
- 1 cup bean sprouts
- FOR THE GARNISH
- Chopped cilantro
- Chopped peanuts
- Lime wedges
- Sriracha
Directions
- Whisk together sauce ingredients and set aside.
- Cook noodles according to package direction. Rinse and set aside in a colander.
- Preheat a skillet over medium heat and add oil. Add chicken breasts and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten eggs into the skillet in the space you've created and use your cooking spatula to scramble the eggs in the skillet.
- Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
- Top with desired toppings
