pad thai

pad thai

This recipe is a house fave around here. I usually make a double batch because it gets eaten so quick. Keep in mind i'm feeding 3 grown men and a toddler that is quickly turning into a bottomless pit. If you've got extra mouths or love leftovers, by all means double it up my friends.

Pad Thai

INGREDIENTS 

  • 10 oz package Thai stir fry rice noodles- I buy shelf stable fully cooked noodles found in the Asian section. They only need a quick searing in the same pan you're already using. IDEAL.
  • 1lb boneless chicken breasts, sliced into small strips
  • 2 Tbsp vegetable oil
  • 1/4 cup low sodium soy sauce
  • 3 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 2 tsp sriracha
  • 1 Tbsp lime juice
  • 1 1/2 tsp fish sauce
  • 1 red bell pepper, sliced into thin strips then halved
  • 1 1/2 cups matchstick carrots
  • 1 14 oz can bean sprouts or 2 cups fresh
  • 3 cloves garlic, minced
  • 4 green onions, chopped
  • 2 large eggs
  • peanuts + limes + cilantro to garnish

METHOD

Cook rice noodles according to package directions. If using the kind I mentioned above there is no need to cook them before, we will add them in later.

Whisk together soy sauce, brown sugar, rice vinegar, sriracha, lime juice, and fish sauce. Set aside.

Heat oil in a deep skillet. Add chicken and cook over medium-high heat until browned and cooked through, transfer to a bowl and set aside leaving oil in the pan. Add red peppers and carrots, sauteing about 2 minutes. Add the bean sprouts, garlic, and green onions. Saute for another minute, until all veggies are combined. 

Push the veggies to the edges to make a hole in the middle. Crack in your eggs and scramble. Once eggs have mostly cooked through stir the veggies into them, adding in your cooked chicken. At this point I add in my noodles since they just need a quick moment to cook. Pour in sauce, stir to combine and saute for 2-3 more minutes or until your sauce thickens up a bit and coats everything well.

Plate up and serve with chopped peanuts, cilantro, and lime wedges. For some spice add extra sriracha or red pepper flakes.

EAT.

Recipe modified from Cooking Classy

 

 

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fine art friday.

fine art friday.