Chicken Pad Thai
Pad Thai is a delicious Thai stir-fried noodle dish, bursting with sweet, sour, salty, and spicy flavors. The best part? It's a quick and easy creation, ready in just 20 minutes!
Ingredients
- Rice noodles
- Leftover rotisserie Chicken (optional)
- 3 Eggs
- 200 gr Beansprouts
- 1 Onion
- 5 Green onions
- 5 cloves Garlic
- 8 tbsp Pad Thai Sauce (you can also make it yourself, recipe available in the blog post)
- 1 tbsp Lemon juice
- 5 tbsp Crushed Peanuts
- 1 tbsp Chili flakes
Instructions
- Boil water and cook your rice noodles according to the instructions on the packaging.Once cooked, strain and rinse them with cold water to prevent sticking, and then set them aside.
- While the noodles are cooking, chop your onions into small pieces and mince your garlic.
- If you have leftover rotisserie chicken, shred it into small pieces. Alternatively, you can pan-fry chicken breast with a touch of soy sauce until lightly brown and set it aside.
- In a pan, sauté your onions and garlic with a bit of vegetable oil over medium heat for 2 minutes.
- In the same pan, push the onions and garlic to one side. Increase the heat to high, add a bit more vegetable oil to the empty side, and crack three eggs into it.Whisk the eggs for 1-2 minutes until they are separated and fully cooked.Once the eggs are done, reduce the heat to medium.
- When the onions are soft, add the rice noodles to the pan along with the cooked chicken.Mix well and add your Pad Thai sauce.
- After 2 minutes, incorporate green onions, bean sprouts, and chicken into the pan, mixing well.Add a tablespoon of lime juice, chili flakes, and 2 tbsp of crushed peanuts.
- Serve on a large plate, garnish with additional crushed peanuts on top for more crunchiness.Enjoy!