Chicken Pad Thai

After a long week at work, I love coming home on a Friday night and ordering Chinese (or Vietnamese or Thai) take out food. Even when I was little, it was often a Friday night tradition with my own family. Of course though, ordering out can easily rack up both in cost and calories. So, over time, I have toyed around with my own pad thai recipes to make at home.

Chicken Pad Thai

  • 1 package rice noodles
  • 1 pound chicken breast
  • 2 TBSP butter
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 can bamboo shoots
  • 1 can water chestnuts
  • 1 tablespoon white wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 1/8 tablespoon crushed red pepper (or more for more heat!)

Optional toppings:

  • 3 green onions, chopped
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 1 lime, cut into wedges

Soak rice noodles according to the direction on the package. (Side note: I typically break the noodles in half before soaking because once they are tender and mixed into the skillet, they are easier to work with if they are a bit shorter in length.)

Heat butter in a wok or large skillet. Chop up chicken into bit size pieces and saute until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and scramble. Once the eggs are cooked, add in the chicken, bamboo shoots, water chestnuts, and noodles. Then add in vinegar, soy sauce, brown sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender and everything is warmed through.

I topped mine just with green onions, but a squeeze of lime, sriracha, bean sprouts or crushed peanuts can be a great addition too. Really whatever flavor you want to accentuate in your dish.

Stayed tuned for a future recipe of my pan friend dumplings that pair terrifically with pad thai!

Until next time!


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