Sunday, August 17, 2014

Chicken Pad Thai


 

This was SUPER tasty - unfortunately I was missing both the bean sprouts and peanuts, but you really need to make sure you have both, they add needed texture and depth to this recipe. I had this on my "to-make" list for weeks and really wanted to eat it - so despite missing a couple of the key ingredients we made this anyway - and my son and I absolutely devoured it. Kent actually took this cold for school lunch the next day because he liked it so much (and he never takes ANYTHING leftover for school lunch since they don't have anyway to heat things)!

I will definitely be making this again soon - and making sure I have peanuts and bean sprouts to complete this tasty dish!

Chicken Pad Thai from Flying on Jess Fuel

Ingredients
Juice of 1 lime
3 tbsp rice vinegar
3 tbsp fish sauce
1/4 cup sugar
Crushed red pepper flakes, to taste
1 package (8 oz) rice stick noodles
4 tbsp peanut or canola oil
3 cloves garlic, minced
1/4 cup sliced green onions
1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 tbsp soy sauce
2 eggs, beaten
1 cup bean sprouts
1/3 cup chopped peanuts
1/4 cup chopped fresh cilantro (optional - we don't eat cilantro so left this out)

Directions
  1. In a small bowl, mix the lime juice, rice vinegar, fish sauce, sugar and red pepper flakes together. Set aside. 
  2. Follow package directions to cook your rice noodles, and set them aside.
  3. Meanwhile, in wok or large saute pan, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions and cook for 2 minutes. Add the chicken and soy sauce; cook an additional 3 to 5 minutes, or until chicken is cooked through and no longer pink in the middle. Place chicken mixture in a bowl and set aside.
  4. Return pan to the stove and heat remaining 2 tablespoons oil over medium-high heat. Add the eggs and cook 2 - 3 minutes, stirring until scrambled and firm. Add in the softened noodles, sauce and chicken - stir to combine and cook for about 2 more minutes. Add in the bean sprouts and continue cooking and stirring until sprouts are no longer crisp, about 2 - 3 more minutes.
  5. Dish up into bowls or onto small plates, and serve topped with the chopped peanuts and cilantro (if desired).
Lindsey is 11 months old today! I took these on Friday night in her sock monkey costume - my little monkey girl!



4 comments:

  1. Replies
    1. It's one of my favorites to order anytime we eat Thai food - love that it's so easy to make at home too! :)

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  2. I LOOOVE this recipe! It's one of my hubby's favorites-- he asks for it ALL the time. You've definitely got to try it with the bean sprouts and peanuts-- they give it awesome crunch!! :)

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    Replies
    1. Thanks for sharing this one Jess - it was WONDERFUL! I can't wait to try it with all of the ingredients. :)

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