A restaurant favorite in an easy at home version! Rice noodles are tossed with tender chicken and a sweet/salty sauce for a delicious and flavorful Pad Thai.
It’s finally Friday! I don’t know about you, but this week seems to have gone on forever. Todays recipe would be perfect for a Friday night dinner and a movie at home. My chicken pad Thai is super easy to make and in my opinion it’s better than the restaurant version – gasp!
I know, that’s a big claim to make, but that’s the great thing about making your own version of a restaurant classic. I love going out for Thai food – I almost always get the pad Thai, but I like my at home version just a little more! I make extra sauce so that it’s saucy, which is just something that I prefer.
I’ve done some research to find classic pad Thai recipes, and honestly they are all very different, so it’s hard to tell if it’s truly a traditional recipe. Also, some that I have tried taste nothing like it should or they call for ingredients that I can’t get my hands on.
So, in my quest to recreate this restaurant dish at home I simply tried to mimic the flavors with easy to find ingredients. Pad Thai generally has a sweet/salty sauce with a hint of sour and is tossed with rice noodles and then topped with chicken or shrimp. I decided to use chicken for mine, but you can use whatever you like.
The sauce consists of a red pepper-garlic infused oil and then a mixture of soy sauce, honey, and fish sauce. To get the hint of sour I squeeze lime over the top of the finished dish – it really brings out all of the flavors. I’m really happy with this dish, so much so that I’ve made it twice in that last week.
You can make this in 15 minutes if you have all of your ingredients at easy reach. The rice noodles need to soak in hot water for 10 minutes, so while they are getting soft you can get the rest of the dish going. I like to use a rotisserie chicken to make things even faster – I have no patience when there is pad Thai involved!
This is a perfect meal for a Friday night when you’re beat and just want to hang out on the couch and watch a movie. Have 15 minutes? Go make some pad Thai!! And don’t forget to top with scallions, peanuts and a squeeze of lime juice!
- 12 oz. Rice Noodles
- ¼ Cup Peanut Oil
- ¼ Cup Sesame Oil
- 1-2 Teaspoons Red Pepper Flakes, to taste
- 3 Garlic Cloves, finely minced
- ¼ Low-Sodium Chicken Broth
- ¼ Cup Gluten-free Soy Sauce
- ¼ Cup Honey
- 3 Tablespoons Fish Sauce
- 2 Large Eggs, beaten
- 2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken)
- 1 ½ Cups Shredded Carrots
- ½ Cup Peanuts, chopped
- Scallions, thinly sliced for garnish
- Lime Wedges, for serving
- Bring a large pot of water to boil, stir in the rice noodles and turn the heat off. Let rest for 10 minutes. Drain.
- Meanwhile, combine the peanut oil, sesame oil, red pepper flakes, and garlic cloves in a small pan. Heat over medium-low heat until the oil lightly bubbles and the spices are fragrant. Set aside.
- In a small bowl mix together the chicken broth, soy sauce, honey, and fish sauce. Set aside.
- Heat a drop or two of peanut oil over high heat in a wok or large skillet. Add the eggs and scramble until cooked through. Push the eggs to the side of the pan and add in the carrots. Stir-fry for a minute or two and then add in the chicken to warm through. Toss in the noodles and mix well, turn off the heat. Pour in the oil mixture and the soy sauce mixture and mix well. Serve each serving topped with peanuts, scallions and a squeeze of lime juice.