So, do I have time to wish you a happy May? I really don't know! Lately I've been running around like a chicken without its head, trying to get a whole lot of things done but never quite succeeding at any of them. It's even invaded the kitchen, where I've lately encountered a disproportionate number of flops. Being overwhelmed and impatient is not a good recipe for culinary success! But fortunately there are foolproof dishes like this wonderful and quick Chicken Pad Thai to make when time and patience are in short supply! In under 30 minutes you can whip up everybody's favorite Thai noodle dish right in the comfort of your own home. Get ready for some serious slurping!
Right from the start I want to say that this is a way-simplified version of the Pad Thai that you get at your favorite Asian spot--there's no fish sauce, tamarind, palm sugar, cilantro or bean sprouts--you trade some of those for the ability to churn this out in under 30 minutes, but I promise you that it is still a fantastic meal! And I love that because it really doesn't have all those fancy ingredients, I can pretty much make it any time I like cause what it does include are mostly pantry and fridge staples.
You start by soaking the rice noodles--
And then assembling all the rest of the ingredients. It's a pretty versatile dish too. If say, you wanted to add shrimp instead of chicken, that would work. And if you want to keep this totally vegetarian, that would work too! Next time, I think I'm going to add some slivered carrots and maybe red peppers, for some additional flavor and crunch.
The soft, slippery noodles coated in a light brown sugar/soy sauce spiked with lime, the little bits of scrambled eggs and scallions, the tender sauteed chicken and the crunchy peanuts--it's the ultimate in Asian comfort food. And comfort, isn't that something we could all use a little bit more of?!!
Easy Chicken Pad Thai
Makes about 4 servings
Prep Time: Under 30 minutes
8 ounces dried, wide, flat rice noodles
2 tablespoons dark brown sugar
2 tablespoons fresh lime juice, plus extra lime wedges for serving
3 tablespoons low-sodium soy sauce
4 teaspoons vegetable oil, divided
4 scallions, white and green parts divided and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten
1 pound boneless, skinless chicken breast, sliced thinly
Chopped roasted peanuts
1. Soak the noodles in the water according to the package directions. Drain and set them aside.
2. In a small bowl, whisk together the brown sugar, lime juice and soy sauce. Set aside.
3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the whites of the scallions and the garlic and cook for about 30 seconds, stirring constantly. Add the eggs and use a heatproof rubber spatula to scramble the eggs for about 30 seconds, until they are just barely set. Transfer the scallion egg mixture to a plate.
4. Add the remaining oil to the skillet and saute the chicken until it's nicely browned on both sides and cooked through. Add in the noodles and the soy sauce mixture and cook for a couple of minutes, tossing constantly with a pair of tongs. When the noodles seem softened and are coated with sauce add back in the egg mixture and toss well, breaking up any large clumps. When everything is heated through, transfer to a plate and top with the scallion greens and the peanuts. Serve immediately with a wedge of lime on the side.
Note: Recipe adapted from Martha Stewart