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Chicken Pad Thai

By Arlene Cummings
Created January 10, 2017
There’s no reason to order takeout when you can make delicious pad thai at home!

My family and I love Thai food. The spices and rich depth of flavors are so delicious. I started cooking Thai recipes last year when I realized we were spending a fortune going out to dinner to enjoy these dishes. Once I realized how easy it was to find the ingredients needed to make simple Thai recipes, I started experimenting. 

In very little time, I can whip up a meal that is fresh and loaded with taste. (And leftovers are awesome for lunch or dinner the next day.) 

Another great thing about Thai dishes is that you can get creative and add what your family likes. For instance, traditional pad thai calls for eggs, which my son hates. So I make half of the dish with eggs and the other half without. Special orders don’t upset me! 

I like to prepare my recipes in a wok, but a large frying pan works just as well. There really isn’t any need to buy special pots and pans. The secret to success is using distinct ingredients, like fish sauce, that can be found in most grocery stores.

Chicken Pad Thai

The other little trick to making pad thai is soaking or partially cooking the rice noodles and draining them before stir-frying. Putting it all together is very simple once you get used to this fast style of cooking.

Chicken Pad Thai


Chicken Pad Thai


Chicken Pad Thai

Next time you are in the mood for Thai food, try this simple recipe.

Chicken Pad Thai

Chicken Pad Thai

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Ingredients

  • Noodles
    • 1package (8 oz) rice stick noodles
    • 4tablespoons peanut or canola oil
    • 3cloves garlic, finely chopped
    • 4medium green onions, sliced (1/4 cup)
    • 1lb boneless skinless chicken breasts, cut into bite-size pieces
    • 2tablespoons soy sauce
    • 2eggs, beaten
    • 1cup fresh bean sprouts
  • Sauce
    • Juice of 1 lime
    • 3tablespoons rice vinegar
    • 3tablespoons fish sauce
    • 1/4cup sugar
    • Crushed red pepper flakes to taste
  • Garnish
    • 1/3cup chopped peanuts
    • 1/4cup chopped fresh cilantro

Directions

  • 1In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
  • 2Meanwhile, in small bowl, mix sauce ingredients; set aside.
  • 3In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
  • 4In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
  • 5Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.

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