Chicken Pad Thai

Thai Kitchen

4 oz. stir-fry rice noodles

2 tbsp. vegetable oil, divided

1 egg, lightly beaten

4 oz. boneless skinless chicken breasts, cut into thin strips

6 tbsp. Pad Thai sauce

2 green onions, thinly sliced

½ cup bean sprouts

¼ cup coarsely chopped unsalted peanuts

Fresh cilantro sprigs and lime wedges

BRING 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.

HEAT 1 tbsp. of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tbsp. 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 noodles are tender.

I adore the texture of rice noodles.

STIR in bean sprouts and scrambled egg. 

There were exactly zero bean sprouts at Walmart. Sad day.

Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

So many peanuts!

My Rating: 4/5 "It's a quick and dirty version of the dish, but it's no less tasty for that. Great variations in flavors and textures throughout. The finishing crunch from the nuts is particularly fun!"