Chicken Pad Thai

Chicken Pad Thai – this is over the top delicious! It’s full of fresh ingredients and tossed with a scrumptious sauce. The whole family devoured it!

I have been wanting to make homemade chicken Pad Thai for months and months.  It is the first Thai dish I ever had a few years ago when I thought I didn’t even like Thai food.  Don’t worry, if you are a Thai newbie, this dish has no curry in it.

Well that faithful night changed everything!   Thai food is now at the tops of my list of fav’s!

I finally got around to making it yesterday and it was a-mazing!  Don’t worry, if you are a Thai newbie, this dish has no curry in it.  Just a few veggies tossed with rice noodles, chicken and a Thai inspired vinaigrette.

INGREDIENTS

10 oz Thai rice noodles

1 lb boneless skinless chicken breasts, sliced into thin strips

2 Tbsp olive oil

1/4 cup soy sauce

2 Tbsp rice vinegar

1/4 cup brown sugar (I used coconut sugar)

1 Tbsp lemon or lime juice

1 1/2 cups matchstick carrots

1 red bell pepper, sliced into thin strips

2 cloves garlic

4 green onions, whites sliced thin & greens sliced into 1-inch pieces

2 cups bean sprouts

3 eggs

1/2 cup unsalted peanuts, chopped roughly

1/3 cup cilantro, chopped

Red pepper flakes (optional)

DIRECTIONS

In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice

Cook rice noodles according to directions on package.

While noodles are cooking, heat oil in large, deep skillet (or a wok) over medium-high heat.

Once hot add chicken and saute until cooked through, about 4 – 6 minutes.

Transfer to a plate, leaving oil in pan.

Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.

Push the vegetables round the sides of the pan and crack the eggs into the center.

Scramble until eggs have cooked through.

Add the chicken, noodles and sauce to the vegetables.

Then toss together until evenly coated and cook 1 – 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes.

ENJOY!!

5.0 from 1 reviews

Chicken Pad Thai

 

Save Print

Author: Sherri

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into thin strips
• 2 Tbsp olive oil
• ¼ cup soy sauce
• 2 Tbsp rice vinegar
• ¼ cup brown sugar (I used coconut sugar)
• 1 Tbsp lemon or lime juice
• 1½ cups matchstick carrots
• 1 red bell pepper, sliced into thin strips
• 2 cloves garlic
• 4 green onions, whites sliced thin & greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 eggs
• ½ cup unsalted peanuts, chopped roughly
• ⅓ cup cilantro, chopped
• Red pepper flakes (optional)

Directions

1. In a small bowl, whisk together brown sugar, soy sauce, rice vinegar, and lime juice
2. Cook rice noodles according to directions on package.
3. While noodles are cooking, heat oil in large, deep skillet over medium-high heat.
4. Once hot add chicken and saute until cooked through, about 4 - 6 minutes.
5. Transfer to a plate, leaving oil in pan.
6. Add bell pepper and carrots and sauté 3-4 minutes then add garlic, green onions and bean sprouts sauté 3-4 minute longer.
7. Push the vegetables round the sides of the pan and crack the eggs into the center.
8. Scramble until eggs have cooked through.
9. Add the chicken, noodles and sauce to the vegetables.
10. Then toss together until evenly coated and cook 1 - 2 minutes.
11. Serve warm topped with cilantro, peanuts and optional red pepper flakes.

3.4.3177

Try these other popular recipes too:

The post Chicken Pad Thai appeared first on To Simply Inspire.