Jim and I initially found this in How to Cook Everything Vegetarian.
The original recipe involves lots of cooking-then-removing-from-the-pan-then-adding-back-into-the-pan-and-cooking-then-removing-from-the-pan-then … well, you get the idea. On busy weeknights, we don’t have time for that – So we decided to change around a few things and essentially turned this into a one-pan, easy-to-prepare meal.
Without further ado … homemade pad Thai!
Ingredients (serves 4):
- 1 package rice noodles (we use King Soba Organic Pad Thai Noodles)
- 3 tbsp. vegetable oil
- 3 eggs, lightly beaten
- 5 cloves garlic
- 1 lb. chicken thighs (or 8 oz. pressed tofu), cut into cubes
- 2 scallions, sliced
- 1 tbsp. fish sauce (or soy sauce)
- 1 tbsp. soy sauce
- 2 tsp. ketchup
- 2 tsp. sugar
- 1/4 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 2 chiles, sliced (Fresno and Serrano chiles work well)
- 1 lime, cut into wedges
- Cook noodles according to package directions.
- Meanwhile, heat the oil in a skillet (or wok), add chicken and garlic and sauté until nearly cooked through.
- Add eggs and green onions to the pan with the chicken and sauté until completely cooked.
- Add fish sauce, soy sauce, ketchup and sugar to the pan and stir until combined.
- Add cooked noodles to the pan and use tongs to combine all ingredients.
- Plate the chicken and noodles and top with cilantro, chiles, peanuts and a squeeze of lime.
As always, if you have any questions or suggestions, leave them in the comments!