Easy Chicken Pad Thai

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

Cooking steps:

  • 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!