Pad thai is by far my favorite take out comfort food, so I decided to try to make it the other day from scratch. No use wasting $10 once a week if I can make it in my own kitchen, right? Turns out, it’s pretty easy. It’s basically an Asian version of Spaghetti Carbonara, and it doesn’t have weird ingredients like you might think.
For this recipe, which is taken from this food blog, you’ll need:
1 package rice noodles
2 T brown sugar
2 T fresh lime juice
3 T soy sauce
2 t vegetable oil
3 green onions (white and green parts, thinly sliced and separated)
1 garlic clove, minced
2 large eggs, lightly beaten
1/2 cup fresh cilantro, chopped
1/4 cup chopped, roasted peanuts
1 chicken breast
chicken breast marinade: soy sauce, brown sugar, salt, pepper, 1 clove minced garlic
Start with your chicken breast. I usually make a marinade with soy sauce, a dash of brown sugar, a dash of salt and pepper, and 1 clove of minced garlic. Let the chicken sit in that marinade for an hour or more, then pop it into the oven at 375 for 25 minutes.
Meanwhile, add the white parts of the green onions and the garlic to a saute pan and cook them both for about 2 minutes, adding the scrambled eggs and cooking for another minute or so until the eggs are set but not brown.
Set the eggs aside in a bowl and cook your rice noodles. I usually use Trader Joe’s rice noodles, and they’re very fast to use because they cook in two minutes in hot water. So before you cook your noodles, make sure that you have everything else chopped and ready to go – the rest of the process goes pretty fast!
In a pan, add cooked noodles, scallion greens, and a sauce made from brown sugar, lime juice and soy sauce. Cook, tossing constantly, then add the egg mixture and toss to coat the noodles, breaking up the eggs. Last, toss in peanuts, cilantro and your shredded chicken, which should be out of the oven by now (you can shred it using 2 forks). Top the pad thai with an extra squeeze of lime, and enjoy!