Easy Chicken Pad Thai

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It’s almost Oscars time, and I could NOT be more excited! I’ve made an effort over the past few years to really get into the Oscars and see all the movies ahead of time so that when the awards shows arrive, I am prepared.

This year I got completely sucked in and saw every nominated Best Picture, and almost all the other nominees in the other categories as well. I’ve read a lot of the prediction talk and though there’s some clear front runners, I’m hoping for some upsets! I’m equally as excited and anxious for all the red carpet fashion too, so much to look forward to!!

I like to make a big spread for the show, and though it’s an upscale event (on TV), I usually make some variation of all my favorite take out items.

Last year I made: amped up chex mix (Bold chex mix with cheez-its, peanuts, and white cheddar popcorn), turkey burger sliders, tater tots, and red carpet (velvet) donuts. Along with some movie theatre candy and champagne, and it was the perfect spread.

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One of my other favorites for ‘fake’ out take out is Thai. This Chicken Pad Thai doesn’t require obscure ingredients, and it’s super flexible. You can use any protein you’d like, or just boost the amount of veggies for a meat-free version. For the noodles, you can stick to the traditional rice noodles, or use what you have on hand, I used Udon…fettuccine would be great too.

In a small bowl, whisk together the first five ingredients.

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Heat a large, high-sided skillet (or a wok if you’re legit) over medium-high heat, and add oil.

When the oil is hot, add the garlic and ginger and let cook about 1 minute.

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Add the chicken and cook for about 3-4 minutes.

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In the meantime, cook the noodles to package directions.

Add in your vegetables to the chicken, ginger, and garlic and sauté together for another 3 minutes.

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Crack in the egg, and stir until combined.

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Add in the sauce, the noodles, the brown sugar and vinegar and toss to combine. Cook until heated through, at least a couple of minutes.

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Serve immediately with garnishes. I used lime, celery, and peanuts because that’s what I had on hand. You’re looking for fresh, crunchy, and acidic with your garnishes – so anything that fits those traits would work well!

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PS: Stay tuned…on Thursday I’ll be sharing a fun option for Oscar party snacks!


Adapted from: Food Network

Prep: 5 minutes, Cook: 15 minutes, Total: 20 minutes

Makes: 2 servings

  • 1 tablespoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon chili sauce
  • 1/4 teaspoon red pepper flakes (more or less, based on your spice preference)
  • 2 tablespoons oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 8 ounces boneless, skinless chicken breast, diced
  • 1 cup julienned vegetables (I used carrots, zucchini, and white onion)
  • 2 bundles Udon noodles (or any other noodle you have on hand, rice noodles are the classic, fettuccine works great too, 4-6 oz.)
  • 1 large egg
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon vinegar (I used red wine, apple cider works well)

Garnish options:

  • Peanuts
  • Celery
  • Lime
  • Bean Sprouts
  • Cilantro (ew)
  • Any other crunchy green (scallions, celery, bell pepper)

In a small bowl, whisk together the first four ingredients.

Heat a large, high-sided skillet (or a wok if you’re legit) over medium-high heat, and add oil.

When the oil is hot, add the garlic and ginger and let cook about 1 minute.

Add the chicken and cook for about 3-4 minutes.

In the meantime, cook the noodles to package directions.

Add in the carrots and zucchini to the chicken, ginger, and garlic and sauté together for another 3 minutes.

Crack in the egg, and mix until combined.

Finally, add in the noodles, sauce, brown sugar and vinegar and toss to combine. Cook until heated through, at least a couple of minutes.

Serve immediately with garnishes.


3 thoughts on “Easy Chicken Pad Thai

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