Easy Chicken Pad Thai

  • 8 oz. flat rice noodles
  • 1/2 lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces
  • 1/2 tbsp. canola oil
  • Salt and pepper, to taste
  • 2 eggs, lightly whisked
  • 1 cup fresh bean sprouts (optional)
  • 1/3 cup scallions, sliced
  • 1/4 cup onion, sliced
  • 1/3 cup cilantro, roughly chopped
  • Optional: Peanuts, chopped
  • 1/4 cup ketchup
  • 2 tbsp. fish sauce
  • 2 tbsp. sugar
  • 1 tsp. garlic, minced
  • 1 tsp. creamy peanut butter
  • Juice of 1 lime
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. soy sauce
Cook rice noodles al dente, according to package directions. Drain and set aside.

Meanwhile, season chicken with salt and pepper to taste. Add oil to a large skillet over medium heat. Add chicken and cook for 3-4 minutes per side. Remove to a bowl and set aside.

Whisk together all sauce ingredients and set aside. 

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. 

Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

by The Savvy Kitchen