EATS // Home Made Chicken Pad Thai

Over the years, I've always had a soft spot for Chicken Pad Thai, but the idea of making it at home intimidated me. Most recipes I came across were loaded with obscure ingredients that I either didn't recognize or didn't want to buy. The long ingredient lists discouraged me every time. But then I stumbled upon this simplified version, and I thought, why not give it a shot? Honestly, I went into this recipe with low expectations, thinking it might turn out okay but nothing spectacular.

Boy, was I wrong! This recipe turned out to be surprisingly simple yet absolutely delicious. In fact, the only real challenge was tracking down the right type of rice noodles at my local grocery store. That part was almost as tricky as finding a parking space on a Saturday afternoon!

Trust me, once you've got your ingredients sorted, this dish comes together in no time. And the best part? You don’t need to be a professional chef to pull it off. It's that straightforward.

Homemade Chicken Pad Thai

• 8 ounces dried, wide and flat rice noodles (or soaked rice noodles if you can't find the dried ones)
• 4 tablespoons brown sugar
• 4 tablespoons fresh lime juice, plus lime wedges for serving
• 6 tablespoons soy sauce
• 1 squirt Sriracha (optional)
• 2 teaspoons vegetable oil
• 3 scallions, white and green parts separated and thinly sliced
• 1 garlic clove, minced
• 1 cup cooked Chicken, diced or shredded (tofu works well as a vegetarian alternative)
• 2 large eggs, lightly beaten (optional)
• 1/4 cup chopped roasted, salted peanuts

1. Follow the package instructions to soak your rice noodles until they’re soft but not mushy.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha (if using).
3. Divide half of the sauce and marinate the chicken pieces for added flavor.
4. Once the noodles are ready, drain them thoroughly.
5. In a large nonstick skillet, heat the vegetable oil over medium-high heat.
6. Add the white parts of the scallions and minced garlic, cooking them until they become fragrant (about 30 seconds). Toss in the lightly beaten eggs and scramble them until they're almost fully set (another 30 seconds). Remove the eggs and set them aside.
7. Now, add the drained noodles, green parts of the scallions, marinated chicken, and the remaining sauce to the skillet. Stir everything together and cook until the noodles are tender (approximately 1 minute).
8. Mix in the egg mixture, gently breaking up the scrambled eggs as you go. Ensure all ingredients are evenly coated with the sauce.
9. Serve immediately with lime wedges on the side and top with crushed peanuts for extra crunch.

(Adapted from browniesfordinner.com)

This dish blew my expectations out of the water! It’s flavorful, satisfying, and incredibly easy to prepare. My husband even gave it his seal of approval, which is rare because he’s not one to hand out praise easily. If you're looking for a quick weeknight meal that feels like a restaurant-worthy experience, this is it. Don’t hesitate—give it a try, and I promise you won’t regret it!

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