Ever since I saw my girl Taylor post this recipe I have been wanting to make it! It certainly did not disappoint and could not be easier. Now I won’t promise you this is as good as Pad Thai from a restaurant because there is nothing better than really good Pad Thai. But this dish is legit, full of flavor and I will most definitely make it again. If you want to save time buy a rotisserie chicken, you could also add shrimp if you want. I actually tripled the sauce- we are sauce people round here.
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Recipe Via Rachel Schultz
8 ounces pad thai noodles
1 batch of Pad Thai Sauce (Recipe Below)
3 cooked chicken breasts, sliced
(I used one Rotisserie Chicken)
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts
Pad THai SAuce :
- whisk the following together :
- 3 tablespoons soy sauce
- 1 tablespoon sriracha
- 2 tablespoons lime juice
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
Prepare noodles according to package instructions.
Meanwhile, scramble eggs for about 2 minutes and set aside.
In a large skillet, combine noodles, chicken, and sauce.
Top with bean sprouts, cilantro, green onion, and peanuts.