Ever since I saw my girl Taylor post this recipe I have been wanting to make it! It certainly did not disappoint and could not be easier.  Now I won’t promise you this is as good as Pad Thai from a restaurant because there is nothing better than really good Pad Thai.  But this dish is legit, full of flavor and I will most definitely make it again. If you want to save time buy a rotisserie chicken, you could also add shrimp if you want.  I actually tripled the sauce- we are sauce people round here.

|| E A S Y  P A D  T H A I ||

Recipe Via Rachel Schultz

8 ounces pad thai noodles

2 eggs

1 batch of Pad Thai Sauce (Recipe Below)

3 cooked chicken breasts, sliced
(I used one Rotisserie Chicken)

1 cup bean sprouts

1 cup cilantro

3 green onion, sliced

1/2 cup chopped peanuts

Pad THai SAuce : 

• whisk the following together : 
• 3 tablespoons soy sauce
• 1 tablespoon sriracha
• 2 tablespoons lime juice
• 2 tablespoons canola oil
• 2 tablespoons brown sugar

 

INSTRUCTIONS

Prepare noodles according to package instructions.

Meanwhile, scramble eggs for about 2 minutes and set aside.

In a large skillet, combine noodles, chicken, and sauce.

Top with bean sprouts, cilantro, green onion, and peanuts.