EATS // Home Made Chicken Pad Thai

For years, Chicken Pad Thai has been one of those dishes that seemed too intimidating to attempt at home. The recipes I’d come across always listed an overwhelming number of ingredients—many of which sounded foreign and complicated. That’s why I never dared to try making it myself. But then I stumbled upon this simplified version, and I decided it was time to take the plunge. To be honest, I didn’t expect much from this recipe, but boy, was I wrong!

Turns out, simple doesn’t mean boring. In fact, this dish is incredibly flavorful and satisfying. The only real challenge is tracking down the right type of rice noodles. Trust me, it’s worth the effort to find them because they make all the difference.

Once you’ve got your ingredients sorted, the rest is smooth sailing. This recipe is as straightforward as they come, and the end result is something you’ll want to share with everyone you know.

Homemade Chicken Pad Thai

• 8 ounces of dried, wide, and flat rice noodles (I used pre-soaked ones since I couldn’t find the dried variety).
• 4 tablespoons of brown sugar.
• 4 tablespoons of fresh lime juice, plus extra wedges for serving.
• 6 tablespoons of soy sauce.
• A squirt of Sriracha (optional).
• 2 teaspoons of vegetable oil.
• 3 scallions, separated into white and green parts and thinly sliced.
• 1 garlic clove, minced.
• 1 cup of cooked chicken, diced or shredded (tofu works great as a substitute).
• 2 large eggs, lightly beaten (optional).
• 1/4 cup of chopped roasted, salted peanuts.

1. Soak the noodles according to the package instructions.
2. In a small bowl, whisk together the brown sugar, lime juice, soy sauce, and Sriracha.
3. Marinate the chicken with half of the sauce while preparing the other ingredients.
4. Drain the soaked noodles.
5. In a large nonstick skillet, heat the oil over medium-high heat.
6. Add the white parts of the scallions and the minced garlic. Cook, stirring frequently, until fragrant (about 30 seconds).
7. Add the beaten eggs and scramble them lightly until they’re almost set (another 30 seconds). Remove the eggs from the pan and set them aside.
8. Add the drained noodles, the green parts of the scallions, the marinated chicken, and the remaining sauce to the skillet. Toss everything together until the noodles soften (about 1 minute).
9. Mix in the scrambled eggs, breaking them up gently as you combine everything.
10. Serve the noodles with lime wedges on the side and garnish with peanuts before digging in.

(Adapted from browniesfordinner.com)

This dish turned out absolutely fantastic! It’s now one of my favorite weeknight meals. My husband even gave it his seal of approval, saying I should definitely make it again—and trust me, that’s high praise coming from him. If you’re looking for a tasty and approachable meal, give this Chicken Pad Thai a shot. You won’t regret it!

Let me know how it turns out for you in the comments below. Happy cooking!

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