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As I’ve mentioned several times before, my husband is a man of relatively simple tastes. He likes to listen to the same songs over and over again, eat the same meals – typically frozen pizza – and watch the same TV episodes. I think it bodes well for a long-term union that he is so content with repetition. Whenever we go out to dinner, it’s easy to guess what he’ll select off the menu… At an Italian spot, he’ll have some sort of Wild Mushroom Pasta; if it’s Greek, only a Gyro will do; if it’s Asian, it’s gotta be Pad Thai. While he often works late, when he does come home for dinner, I do my best to prep one of his favorites, since they’re typically quick to make and they tend to be toddler-friendly. So armed with the knowledge that he’d be home early(ish) on Friday, I knew just what I wanted to make when I came across The Savvy Kitchen‘s recipe for Easy Pad Thai during this month’s Secret Recipe Club assignment. My husband wasn’t home for the prep, so when I dished up dinner, he had no clue from whence it came. After devouring the whole bowl, I asked how he liked it. His response: “It was really good, not as greasy as usual. Where’d you order it from?” Coming from a man who would happily subsist on takeout for the rest of his days, I couldn’t have asked for a higher compliment. Authentic Pad Thai traditionally incorporates tamarind paste and palm sugar, but this dish’s flavors are phenomenal and make excellent use of Asian ingredients that are readily available at the grocery store. I changed up the sauce a bit – mainly by excising the peanut butter and ketchup – but I loved Amy’s recipe and I’ll definitely be adding this to the monthly rotation. Her blog is brimming with delicious inspiration – I seriously contemplated making her Asian Short Ribs and Beef Bourguignon Pot Pies – but in the end, laziness won out. And I’m so glad it did…
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Easy Chicken Pad Thai Serves 4
Ingredients for the Sauce: 2 TBS sesame oil – stock 4 Tablespoons low-sodium soy sauce – stock 1 Tablespoon sriracha – stock 3 Tablespoons lime juice – stock 3 Tablespoons brown sugar – stock 2 Tablespoons fish sauce – stock Ingredients for the Pad Thai: 8 oz. flat rice noodles – $4.49 ½ lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces – $3.99 ½ Tablespoon sesame oil – stock Salt and pepper, to taste – stock 2 eggs, lightly whisked – stock 1 cup fresh bean sprouts – $2.69 1/3 cup scallions, sliced – $1.69 ¼-cup red onion, diced – $0.89 1/3 cup fresh cilantro, roughly chopped – $1.29 2 medium carrots, roughly grated – $1.59 Salted/roasted peanuts, finely chopped (optional) Grand total assuming well-stocked kitchen: $16.63 Cost per serving: $4.15 Directions: 1. In a glass bowl, whisk together sauce ingredients and set aside. 2. Whisk eggs and scramble in a skillet over medium heat, breaking eggs into pieces. Set aside on a plate. 3. Cook the rice noodles al dente, according to package directions. Drain and set aside. 4. Season the chicken with salt and pepper and in the same pan you used for the eggs, add the sesame oil over medium heat. Cook the chicken strips for 3-4 minutes per side, or until cooked through. Add the onions and bean sprouts and cook for 1 minute. Add the sauce and noodles, heating through for about a minute and ensuring the noodles are evenly coated. 5. Remove the pan from heat and toss in the green onions, scrambled eggs, cilantro and carrots. Toss well to combine. Garnish with chopped peanuts and serve warm.
Glad you enjoyed it! My husband was really impressed too 🙂
I LOVE pad thai and yours looks so incredibly tasty! Great choice for SRC – glad to be part of group C with you!
Looks amazing! Great choice…