Better than take-out chicken pad thai -a quick and easy family favorite that’s ready in just 30 minutes!
- 8 ounces flat rice noodles (found in the Asian section in most grocery stores), cooked al dente according to package instructions
- 2 large boneless skinless chicken breast, pounded to ½ inch thickness and cut into bite-sized pieces (you can also use chicken thighs)
- 2 eggs, optional
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onions, plus extra to garnish
- 1/4 cup sliced white onion
- 1/3 cup shredded carrot
- 1/3 cup cilantro, roughly chopped
- zest of 1 kaffir lime (if you can't find a kaffir lime, use a regular lime)
- Fresh lime juice
- For the Sauce:
- ¼ cup ketchup
- 2 tablespoons fish sauce (found in the Asian section at most grocery stores)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon peanut butter
- Juice of 1 lime
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through, about 8 minutes.
While the chicken is cooking, whisk together all sauce ingredients and set aside.
When the chicken is fully cooked, remove from wok and set aside. Keep the wok, or pan, on the stove on medium heat.
Crack eggs over preheated pan and allow to fry for about one minute, then break the eggs up with a spatula and add the onions and bean sprouts.
Add chicken and sauce to the pan. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. I like to use tongs, to ensure the noodles are completely coated with the sauce.
Garnish with peanuts if desired and an extra squeeze of fresh lime juice.
Kaffir Lime -- it's a very tiny lime that has a very short season and an extremely pungent lime flavor.