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Copy LinkEasy Chicken Pad Thai (No Tamarind Necessary)
Servings: 4
Total Time: 30 minutes
Ingredients
1 lb rice noodles
2 TBSP cooking oil
1 lb boneless skinless chicken breasts cut into bite size pieces
3 large eggs, lightly beaten
1 cup roasted peanuts, roughly chopped
1 bunch green onions, sliced (about 3/4 cup)
1/4 cup fresh cilantro, roughly chopped
lime wedges
For the Sauce:
3 TBSP soy sauce
1 TBSP Worcestershire sauce
2 TBSP creamy natural peanut butter
1/4 cup chili garlic sauce
2 TBSP lime juice
2 TBSP rice vinegar
2 TBSP honey
Directions
1. Place noodles in a large bowl and cover with very hot water, let sit for 20 to 25 minutes or until tender. Drain the noodles and set aside.
2. Mix all the sauce ingredients together in a bowl until well combined, set aside.
3. Heat the oil in a wok or large non-stick pan over medium-high heat until oil begins to shimmer.
4. Add the chicken and cook until no longer pink and chicken is cooked through, about 4 minutes, stirring often.
5. Push the chicken to one side of the pan and pour the eggs on the empty side of the pan, scramble the eggs until just slightly set.
6. Stir in the sauce and noodles, toss to combine.
7. Take off the heat and pour into a large serving bowl, top with the peanuts, green onions, cilantro, and lime wedges.
2. Mix all the sauce ingredients together in a bowl until well combined, set aside.
3. Heat the oil in a wok or large non-stick pan over medium-high heat until oil begins to shimmer.
4. Add the chicken and cook until no longer pink and chicken is cooked through, about 4 minutes, stirring often.
5. Push the chicken to one side of the pan and pour the eggs on the empty side of the pan, scramble the eggs until just slightly set.
6. Stir in the sauce and noodles, toss to combine.
7. Take off the heat and pour into a large serving bowl, top with the peanuts, green onions, cilantro, and lime wedges.
Good, but rice noodle ratio might be a little off. Next time I think I'll only use 12 ounces of noodles.