Chicken Pad Thai
A delightful blend of flavors with chicken, rice noodles, and mixed vegetables, topped with crushed peanuts and served with lime wedges.
Ingredients
Noodles
- 8 oz rice noodles Soak in warm water until soft.
Chicken and Eggs
- 1 lb chicken breast, sliced
- 2 large eggs, beaten
Vegetables
- 2 cups mixed vegetables (carrots, bell peppers, and bean sprouts)
- 3 pcs green onions, chopped
Sauce and Garnish
- 1/4 cup pad thai sauce
- 1 tbsp fish sauce (optional)
- 1/4 cup peanuts, crushed for garnish
- to taste lime wedges for serving
Instructions
Preparation
- Soak the rice noodles in warm water for about 20 minutes or until soft, then drain.
Cooking
- Heat vegetable oil in a large pan or wok over medium heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Push the chicken to one side of the pan and add the beaten eggs. Scramble the eggs until fully cooked, then mix them with the chicken.
- Add the mixed vegetables and drained noodles to the pan. Stir to combine.
- Pour the pad thai sauce and fish sauce (if using) over the mixture and stir-fry everything together for another 3-4 minutes until heated through.
- Stir in the chopped green onions.
- Serve hot, garnished with crushed peanuts and lime wedges.
Notes
Consider serving with spring rolls, fresh salad, or a light soup for a complete meal. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.