Chicken Pad Thai

 

Ingredients

• 8 ounces dried flat rice noodles
• 1 tablespoon vegetable oil
• 8 ounces boneless, skinless chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup Pad Thai sauce (store-bought or homemade)
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1/4 teaspoon red pepper flakes (optional)
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 1/2 cup chopped roasted peanuts
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• Lime wedges for serving

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Instructions

1. Cook rice noodles according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together Pad Thai sauce, soy sauce, fish sauce, brown sugar, lime juice, and red pepper flakes (if using). Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add garlic to the skillet and cook until fragrant, about 30 seconds.
5. Push garlic to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
6. Add the drained noodles and the prepared sauce to the skillet. Toss to combine and heat through, about 2-3 minutes.
7. Return the cooked chicken to the skillet. Add bean sprouts and toss everything together until well combined and heated through.
8. Serve immediately, garnished with chopped peanuts, cilantro, green onions, and lime wedges.