Happy Monday Foodies!
Who Likes Pad Thai?
One of my favorite things to order for take out is pad thai. I just love all the flavors and textures! I set out to learn to make pad thai at home, and I can definitely say that my version tastes just like the one that I get from my favorite Thai restaurant. I may never order take out again! (actually I don’t know – I can be lazy and just not want to cook)
This chicken pad thai is a combination of diced cooked chicken, scrambled eggs, rice noodles, veggies and herbs, all tossed in a sweet and savory sauce. I was able to find rice noodles in the ethnic section of my grocery store, and they were actually labeled as pad thai noodles. I typically use boneless skinless chicken breasts that are cut up into small pieces and sautéed, but in a pinch you could also use shredded rotisserie chicken.
I kept this pad thai pretty basic because that’s the way my favorite restaurant makes it, but you could easily substitute shrimp for the chicken or add in more veggies like broccoli, mushrooms and peppers.
These delicious noodles are finished off with a sprinkling of peanuts. The peanuts add the perfect amount of savory crunch.
Store-bought Sauce? Ali what has happened to you…..
The Asian aisle at my local grocery store has sooooo many bottles and jars of Asian sauces! Sweet & Sour, Kung-Pou, Ginger Garlic, Hoisin, etc. Most of the time – I am against the pre-made stuff; fresh is better – it’s just easier to combine fresh ginger, fresh garlic, soy sauce, or other easy-to-find ingredients to make your own type of sauce:
But when it comes to Pad Thai noodles, a do-it-yourself sauce can be tricky. The recipe for the sauce includes tamarind paste, which isn’t that easy to find in most American grocery stores.
Thai Kitchen Pad Thai Sauce is the only one my store carries, and it is good! Let me know if you have tried others and have had good or bad results!
This chicken pad Thai is just like the restaurant version, and it's ready in 20 minutes! Who needs take out when you can make your own at home?
In this Easy Pad Thai Recipe: Cheater sauce - enhance store-bought pad Thai sauce with fresh, flavorful ingredients less than 20 minutes.
- one 8-ounce jar prepared Pad Thai sauce
- 1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- salt and pepper to taste
- 2 eggs
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1/4 cup green onions cut into 1 inch pieces
- 1/4 cup roasted salted peanuts chopped
- 4 lime wedges
- Heat the oil in a large pan over medium high heat. Add the chicken to the pan and season with salt and pepper to taste. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
- Add the garlic to the pan and cook for 30 seconds.
- Move the chicken mixture to one side of the pan and add the eggs to the empty side of the pan. Stir the eggs until scrambled and cooked through, approximately 3 minutes.
- While the chicken and egg mixture is cooking, prepare rice noodles according to package directions.
- Add the rice noodles and sauce to the pan, toss to coat evenly
- Stir in the green onions and bean sprouts
- Sprinkle the peanuts over the noodle mixture. Serve, garnished with lime wedges.