Chicken Pad Thai
Delicious chicken pad Thai that is a great take out fake out!
Servings: 6 servings
Ingredients
- 8 ounces dry pad Thai noodles
- 2 tablespoons sesame oil
- 1 red bell pepper diced
- 8 cloves garlic minced
- 1 pound chicken thighs - boneless, skinless and thinly sliced
- Pinch of salt
- 2 tablespoons fresh ginger minced or 1 teaspoon dried ginger
- 2 eggs
- 1 teaspoon sriracha or chili paste
- 2 tablespoons sugar
- 2 teaspoons honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 green onions sliced thinly
- 1/2 cup fresh cilantro – chopped, loosely packed, add more according to preference
- 1/3 cup crushed salted peanuts or cashews
- 1/3 cup bean sprouts optional
- Lime wedges optional
Instructions
- Prepare pad Thai noodles according to package directions then set aside.
- In another bowl, whisk together the eggs and sriracha and set aside.
- Add sugar, honey, rice vinegar, fish sauce, soy sauce and lime juice into another bowl and whisk together, then set aside.
- Add sesame oil, red bell pepper, garlic, sliced chicken and a pinch of salt into a large pan and sauté until chicken is almost cooked through.
- Add the cooked and drained pad Thai noodles to the pan with the chicken mixture.
- Add the egg mixture into the noodles and stir until egg mixture cooks.
- Add the sauce and stir noodles around for about 3 minutes until the sauce coats everything and reduces slightly.
- Remove from heat and garnish with sliced green onions, fresh cilantro and crushed peanuts. Serve with lime wedges for those that like fresh lime juice on top.