Recipe: Chicken Pad Thai

Ingredients

Sauce:

¾ cup Pad Thai sauce

OR

1/8 cup fish oil

1/8 cup rice vinegar

1/8 cup soy sauce

1/8 cup brown sugar

1/8 cup lime juice

1/8 cup sriracha

Pad Thai:

8 oz Pad Thai noodles

2 tablespoons sesame oil

2 eggs

1 chicken breast, diced

¼ cup shallots

1 cup bean sprout

½ cup peanut, crushed

¼ cup green onion

¼ cup cilantro

Directions

1. Cook noodles according to package instructions.

2. Toss with 1 Tbsp. of sesame oil and set aside.

3. Pour ½ Tbsp. of sesame oil into your pot and add two lightly beaten eggs. When the eggs are finished cooking, set aside.

Lo Note: I hate eggs so my hubby made eggs on the side and added them to his dish after the fact.

4. Pour another ½ Tbsp. of sesame oil into the pot and add 1 diced chicken breast. Set aside once chicken is fully cooked.

5. Add shallots to the pot and cook until lightly browned. Then, add your noodles, eggs, and chicken back into the pot.

6. Pour in pad Thai sauce.

7. Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended.

8. Dish up and garnish with extra peanuts, green onions, and cilantro.

Recipe inspiration found HERE.

Chicken Pad Thai is one of my favorite things to order when we do take out and to know that I can make it myself and make it just as good (yea, I said it) is dangerous…dangerous AF.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!