Ingredients:
- 8 oz. Pad Thai noodles
- 2 tbsp. oil
- 1 small chicken breast, cut into small pieces (or 1 cup tofu)
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 cup bean sprouts
- 2 green onions, sliced
- 2 tbsp. chopped peanuts
- Lime wedges, for serving
Sauce:
- 3 tbsp. fish sauce
- 2 tbsp. brown sugar
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1/2 tsp. red pepper flakes
- 1/4 tsp. ground ginger
Instructions:
- Cook the noodles according to package directions. Drain and set aside.
- In a small bowl, mix together the ingredients for the sauce and set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and garlic and stir-fry for 2-3 minutes, until the chicken is cooked through. If using tofu, add it to the pan and stir-fry for 2-3 minutes.
- Push the chicken or tofu to one side of the pan and add the beaten egg to the other side. Scramble the egg until cooked and then mix it in with the chicken or tofu.
- Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. Toss everything together until well combined and heated through.
- Serve hot, garnished with chopped peanuts and lime wedges.
A Take-Out classic I brought to my own kitchen:
I have always been a big fan of Pad Thai and it’s one of my go-to dishes for takeout. However, I wanted to try making it at home and see if I could get it just right. One of the things I like about this recipe is that it includes the option of using tofu instead of chicken, which is great for my girlfriend who is a vegetarian.
To start, I cook the noodles according to the package directions and set them aside. Then, I mix up the sauce, which includes fish sauce, brown sugar, soy sauce, rice vinegar, red pepper flakes, and ground ginger. This gives the dish a nice balance of sweet, salty, and spicy flavors.
Next, I stir-fry the chicken (or tofu) and garlic in a large skillet or wok. Once the chicken is cooked through (or the tofu is heated through), I push it to one side of the pan and add a beaten egg to the other side. I scramble the egg and mix it in with the chicken (or tofu) for added texture and flavor.
Finally, I add the cooked noodles, bean sprouts, green onions, and sauce to the pan and toss everything together until well combined and heated through. I like to garnish the dish with chopped peanuts and lime wedges for added freshness.
This Chicken or Tofu Pad Thai recipe is a great way to satisfy your craving for takeout at home. With a little bit of prep work and some cooking time, you can have a delicious and healthy meal in no time.
~Denny
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