Chicken Pad Thai

Chicken Pad Thai is one of my favorite take out dishes, and it’s so easy to make it at home too!

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You’re not sick of peanut butter yet are you? There has been quite a lovely string of peanut butter recipes posted on here and surprisingly it wasn’t all my doing! I have my absolutely fabulous guest posters to thank for pumping up the peanut butter level.

Did you enjoy having them around as much as I did? I hope that you found a few more food bloggers to follow if you weren’t already. Thanks again Shannon, Tara and Sharana – you were all fabulous!

But in case you are a bit tired of the completely unintentional peanut butter binge (I promise it was totally not on purpose – which makes it that much more wonderful) I will first think you are totally strange, but will then tell you that this recipe today offers a slight change by turning things over to the savory side.

For some reason I’ve put off making pad thai for awhile, mistakenly thinking it would be a bit of a pain both in buying the ingredients and actually producing the dish. Oh but I am so glad I was wrong. In fact the only things I had to buy were limes, cilantro and scallions. The rest I already had stocked up and ready to go!

Chicken? Check (but you could also use beef in 30 minute steak pad thai, too). Linguine noodles (preferably rice but wheat works too)? Double-checked. Peanut butter? …I’m not answering that one for you… And the end result was pure delicious-ness.

Post updated 4/13/20, photo above is the original.

CHICKEN PAD THAI

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Yield: 4 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 pound boneless, skinless chicken, cut into small pieces
• 1/2 cup reduced sodium soy sauce, divided
• 5 garlic cloves, minced and divided
• 8 oz. flat rice noodles
• 2 Tbsp vegetable oil, divided
• 2 Tbsp brown sugar
• 2 Tbsp fresh lime juice, plus wedges for serving
• 3 Tbsp creamy peanut butter
• Chile garlic sauce, to taste
• 1 red bell  pepper, sliced
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 1 bunch scallions thinly sliced
• 2 large eggs, lightly beaten
• 1/2 cup fresh cilantro, chopped
• 1/4 cup chopped roasted, salted peanuts

Directions

1. Marinate chicken with 1/4 cup soy sauce and 2 cloves of garlic overnight or at least four hours.
2. Cook noodles according to package instructions.  Drain and set aside.,
3. In a small bowl, whisk together brown sugar, lime juice, peanut butter, remaining 1/4 cup soy sauce, and chile garlic sauce to taste.
4. In a large skillet or wok over medium-hight heat, warm 1 tablespoon vegetable oil. Cook chicken until no longer pink.  Remove to a plate.
5. Heat another tablespoon of oil in the same pan. Add red pepper, bean sprouts, and carrots, cooking until tender. Add remaining 3 cloves of garlic and scallions, stirring constantly, until fragrant.  Add eggs, stirring gently and constantly, until scrambled.
6. Add noodles and sauce to skillet, and toss until coated.  Add chicken and continue to toss.
7. Remove from heat and garnish with cilantro, peanuts, and lime wedges.

Did you make this recipe? I want to see!

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