The summer of my college internship, I discovered a restaurant that would hold a sweet sentimental spot in my life. Enter: Masa. Let's just say I went there enough that they greeted me by name when I walked in. And so began my discovery of Chicken Pad Thai - my favorite dish on the planet, aside from a hot pizza. My second date with my husband was at Masa. I even had my bachelorette dinner there! It's a winner.
In the past, I never really thought to try making Chicken Pad Thai. Somehow, I assumed something that good would be too much hassle to make at home. But I recently saw a snapchat by another blogger quickly showing some Pad Thai supplies in her kitchen. After squinting to see a few of the ingredients, I set out to make some at home! It was a hit. I don't know why I've denied myself this joy for so long. This recipe blends just the right amount both ready-made and fresh ingredients. Derrik has proclaimed it better than the Masa version. I'm really into it.
What you'll need for 4 servings:
- 1 pound chicken, cut in thin slices (shrimp is a great alternative)
- 8 oz Thai Kitchen Pad Thai noodles (rice noodles)
- 3/4 cup Thai Kitchen Pad Thai sauce (like this, but I also found a Kroger brand available - both are tasty!)
- 1 egg
- 2 oz chopped peanuts
- 1/2 cup chopped green onion
- 3 cloves diced fresh garlic
- 1/2 cup chopped fresh cilantro
- 3/4 cup shaved white onion pieces
- 3/4 cup canned bean sprouts
- 1/4 cup brown sugar
- Saute onion and garlic until it starts to soften
- Cook chicken with onion and garlic
- Scramble egg in skillet with chicken
- Place noodles in warm water for 10 minutes
- Drain noodles and add to skillet
- Add sauce, bean sprouts, green onion, 3/4 of cilantro and brown sugar - stir to combine
- Top with chopped peanuts and remaining cilantro to serve
Voila! If you make it, let me know how it goes! And if you have a favorite Pad Thai recipe, by all means share it with me in the comments!