This was seriously easy to make. If you skip the chicken and eat it as a side dish, you can have this done in about a half hour. I have been craving Asian food lately, and came across this post on Pinterest. The blogger of that post, by the way, has received over 100,000 repins for it! However, the original recipe came out of Every Day Food magazine by Martha Stewart, which to my dismay announced a month or so ago it was discontinuing its print version of the magazine. They will be sending me her Living magazine instead until my scrip runs out. Bah-Humbug! I love my print foodie mags! Anyhoot, I enlisted my husband to par-boil the chicken earlier in the day for this, which was a great help. You could use a rotisserie chicken too, or leave it out altogether.
Simple Pad Thai with Chicken
(Adapted from Brownies for Dinner and Every Day Living)
8 ounces dried vermicelli noodles, or Pad Thai noodles
4 tablespoons lime juice, plus wedges for serving
5 tablespoons low-sodium soy sauce
1/2 to 1 teaspoon of Sriracha sauce, depending on your spice-level tolerance
4 tablespoons brown sugar
1/2 tablespoon vegetable oil
4 green onions, white parts chopped small and green parts chopped large
1 teaspoon minced garlic
3 large eggs, lightly beaten
2 cups cooked chicken, sliced thin
1/2 cup to 1 cup fresh cilantro, chopped
1/4 cup roasted unsalted peanuts, chopped
I have never bought any Pad Thai noodles, so used vermicelli noodles as a substitute. Actually they were vermicelli coils, which were sure pretty to look at but a pain to cook because they clumped together. I would use just straight noodles next time. But if you have Pad Thai noodles, they will have to be soaked or something beforehand. Anyways, if using vermicelli, or angel hair, or even spaghetti noodles, get those a-cooking to start right off the bat. It won’t matter if they are done ahead of time, as they get tossed into a skillet and reheated later. I actually didn’t start the water for my noodles early enough and had to wait on them until everything else was ready. While the noodles are cooking, get your other ingredients together, like chopping the onion, squeezing the limes, beating the eggs, etc. Whisk the lime juice, soy sauce, Sriracha, and brown sugar in a small bowl until sugar dissolves and set aside. In a large skillet, heat the oil to medium-high heat and add the green onion whites and garlic and cook for about one minute, stirring constantly. Next add the beaten eggs, and cook unstirred until the eggs are almost all the way set, about another minute or so. Flip the eggs, over, then add the chicken, the rest of the green onion, and sauce to the skillet and turn down to medium. Stir and chop up the eggs into little bits, then add the noodles. Toss around and cook until everything is mixed together and heated through. Serve with lime wedges, cilantro, and peanuts. Don’t forget the peanuts! (Unless of course you are allergic.) Family rating? Hubby went back for seconds, and daughter went back for thirds! This made a ton of food, and we ate leftovers for a couple of days, so feel free to halve.