SIMPLE CHICKEN PAD THAI RECIPE
In our house we love simple tasty meals and chicken pad thai is one of those meals. I tend to over look it, which is annoying because I usually always have the ingredients on hand. Marcus has traveled to Thailand a few times and even if he has other favorite Thai dishes this is still a go-to Thai meal for us (probably because it is my favorite!) I have a thing for rice noodles while he has a thing for rice, but thats a whole other story... basically when I make rice I triple it because he will eat it for breakfast lunch and dinner :)
INGREDIENTS:
8 ounces flat rice noodles (found in the Asian section in most grocery stores cooked al dente according to package instructions
1 large boneless skinless chicken breast, pounded to ½ inch thickness and chopped into bite-sized pieces + salt & pepper to taste
2 eggs
1/2 cup thinly sliced carrots
1/3 cup sliced green onions
1/4 cup sliced white onion
1/3 cup cilantro, roughly chopped
optional: peanuts, peas, bean sprouts
SAUCE:
1 tablespoon sesame oil
2 tablespoons fish sauce (found in the Asian section at most grocery stores)
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon peanut butter
juice of 1 lime
½ teaspoon crushed red pepper flakes
1 teaspoon soy sauce
Directions:
Mix together sauce ingredients in a small bowl and then set aside. Cook the chicken in a skillet over medium high heat for about 4 minutes. Then add eggs to pan and roughly scramble them together. Add remaining veggies and cook until tender. Add sauce an cook for about 5 minutes more or until sauce as slightly reduced.
Cook the rice noodles according to the package directions and then add to your veggie/ chicken mixture and toss together until combined.