A quick and easy recipe for Chicken Pad Thai to make on a hot summer’s night.
Chicken Pad Thai
2 T oil, divided
1 egg, lightly beaten
4 oz. boneless skinless chicken breasts, cut into thin strips, deveined shrimp or cubed tofu
4 oz rice noodles, cooked, drained and run under cold water to chill
6 T. pad Thai sauce (see Note)
2 scallions, thinly sliced
1/2 c bean sprouts
1/4 c coarsely chopped peanuts
Fresh cilantro
Lime wedges
Heat 1 tablespoon oil in large skillet over medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai Sauce and green onions; stir fry 3 to 4 minutes or until noodles are tender. Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve garnished with cilantro and lime.
Makes 2 servings
Note: You can find Pad Thai Sauce and rice noodles from either A Taste of Thai or Thai Kitchens each
– bonnie
this is a ma zi ng i loved it it was soo soo s oo yummmaayyy partaayyy 🙂 i love you xx