So I’ve been on the hunt for a delicious Pad Thai recipe and found one in new favorite cookbook Happily Homemade (you can read my full review here – I really can’t say enough good things and that’s why I just keep telling you about it, one of these days you’ll snag yourself a copy!) In the cookbook it is a Spaghetti Squash Pad Thai” but I discovered it has the yummiest sauce!
So I use this sauce recipe from Rachel Schultz and toss with wide Thai rice noodles, one thinly sliced and diced cooked chicken breast, two scrambled eggs, and the sauce. Then top with all of our favorite vegetable toppings. This is a super quick recipe, especially after you have made it once. Truly I can have it made in under 20 minutes. It’s a great meal to serve gluten free friends (see my tip at the end of the post if you’re going to do that) and honestly is so fresh and yummy. It’s easily adaptable and you can tailor to individual preferences with toppings. A great meal all around. If made in the proportions I list below it can serve 5-7 easily.
I’ll do a more step-by-step process below but that should tell you how easy this recipe is. I’ve made the recipe three or four times and with each time I found some little edits that I have done to make it fit our taste better.
– I like my noodles a bit on the more “done” side.
– I like the sauce with a bit extra sriracha if my kids aren’t eating it. (the regular recipe though is not too spicy for them, however I like the sriracha doubled for mine)
– I toss the noodles, egg, and chicken in a hot pan to really blend it and then top with the fresh toppings.
My take on this recipe:
Lime Juice (I have used lemon juice)
14-16oz of the “Stir fry/wide” rice noodles (I use the Thai Kitchen brand)
1 large (Costco size) chicken breast
1 Tbsp olive oil
Sprinkle of Garlic Salt
2 eggs, scrambled
1 bag of bean sprouts, I like some in the Pad Thai and extra for my own toppings
1 large or 5-6 baby carrots (I just grate them, but julienned would be even better.)
2-3 green onions sliced
4-5 Tb cilantro, chopped
1/2 cup dried, unsalted peanuts – chopped
1. Thinly slice and dice 1 large chicken breast.
I do this while still partially frozen as it is easier to get thinner. Sometimes I even tenderize. I love that one chicken breast is enough for a full meal but you can always add more if you prefer more chicken.
2. Add chicken breast to a skillet with 1 Tbsp of olive oil and season with garlic salt.
3. Cook chicken thoroughly, until browned.
4. Put a large pot of water on to boil (approx 6 cups of water).
5. Once it’s fully boiling remove from heat and add the rice noodles let soak for 10 minutes.
The box says 8-10 minutes, I like them quite soft, plus there are other details about rinsing with cold water but I prefer them hot and to use immediately.
6. Set a timer so they don’t over cook and scramble 2 eggs in a non stick skillet.
Mix sauce and prep toppings.
7. Mix together the sauce using these proportions from Rachel Schultz recipe. You can adjust to taste, especially for spice.
8. Rinse sprouts.
9. Grate Carrots.
10. Chop cilantro and slice green onions.
11. Chop peanuts (Don’t forget to be sensitive to peanut allergy and leave these off to the side or out of the recipe altogether depending on severity of the allergy.)
12. Drain noodles and return to pot.
13. Mix together the cooked chicken, scrambled eggs, and noodles in the pot.
I have them still on the stove in a hot pot (I use the one I soaked the noodles in) so it is warm, but don’t turn any burners on. This allows the flavors to mix without overcooking the noodles.
14. Lay on a large platter and add toppings.
I usually reserve a small amount of the toppings (My ingredient list includes a bit extra) for people to add additional topping to their liking.
Also this is a great recipe to make for gluten free guests. The only adaptation is to be sure to get gluten free soy sauce.
Hope you enjoy this as much as I do. I just love cooking ethnic food at home and exposing my family to new foods. Plus I love that the sauce recipe is literally things I always have on hand and the only thing I have to remember to grab at the store is the rice noodles and fresh sprouts! (My kids eat those like french fries thanks to a beloved neighborhood Pho restaurant.)
This recipe is so beautiful. It’s colorful and truly will wow your “audience.”