30 Minute Pad Thai
Don't you love when you throw something together last minute and it works?!
Ingredients:
Rice noodles
Thai Kitchen Pad Thai Sauce (This is actually sold out everywhere!)
This is the same sauce but with rice noodles included!! Win Win!Sesame oil, soy sauce and sriracha
2 lbs. chicken
1 egg (scrambled)
1 handful bean sprouts
1 cup diced green onions
1 lime
Crushed peanuts
We have a peanut allergy in our house so we skip all nuts. Also, we are sissies, but sriracha is must with pad thai.
Step 1. Sauté the chicken. I used stir fry cut chicken from Sprouts.
Heat 1 tablespoon of sesame oil in your large pan or wok. Add chicken and 2 tablespoons of soy sauce. Sauté ‘til the chicken is cooked. Remove from heat.
Step 2. Scramble the egg. Remove from heat.
Step 3. Cook the noodles.
Rice noodles, are cooked differently than pasta. Bring the water to a boil and then turn off heat and let the noodles stand still in the hot water for about 6-7 minutes. Then strain and run under cold water.
While the noodles are cooking, you’ll want to cut the green onions. I find that the easiest way to do this is to use kitchen scissors. If you do not have kitchen shears/scissors, add to cart RIGHT NOW. And thank me later.
Oh! Don’t forget to slice the lime into wedges.
Step 4. Add everything together.
Add the chicken and noodles to your large pan. Pour 1/2 cup of pad thai sauce into the pan and stir. Then add in the egg, green onions and bean sprouts! Stir together until the sauce coats everything.
Lastly, garnish! Add limes, peanuts and more green onions.
Funny fact: When posting this to Instagram yesterday, all my Pei Wei family responded. I worked there for 3 years, from 16-19 years old. Met some of my favorite people working there! I was also reminded that using half pad thai sauce and half kung pao sauce is the actual FIRE. So don’t be afraid, go ahead and try it.
Hope you enjoy!
Always and Whatever
Xo