Perhaps you remember that I don’t like deadlines (which, of course, is somewhat comical since I am trying to start a freelance writing career and all…).

Soon after this blog was born, I started a “MMMM Mondays” feature in which I published recipes that were tasty and family-friendly.

But then I felt boxed-in.  I didn’t want to have to post a recipe if I wasn’t feeling it.  So “MMMM Mondays” became an archive of “Mommy on Fire” history.

But this Chicken Pad Thai?  You must make it this weekend.  Oh, how happy your little tummy will be…

Let me start out by saying that my children will not eat it.  However, they don’t eat much – I’ve been blessed with an opinionated crowd when it comes to food.

Truthfully?  This is fine with me because it means more for the grown-ups.

E-mail (ncsnapp@gmail.com) me with questions or leave it in the comment section – I’ll get back with you!

Ridiculously Good Chicken Pad Thai

You will need:

2-3 eggs

2-3 boneless chicken breasts, cut up into cubes

peanuts

Rice Noodles (also called Rice Sticks)

1-2 carrots

Bean sprouts

Fresh cilantro (Yes.  It must be fresh.  Don’t even bother with dried on this one.)

Archer Farms Thai Peanut Sauce (Target stores only)

Skillet pan for browning meat but also big enough to add everything else

A wooden spatula (Yes, it must be wooden.  I promise and will explain in the directions.)

Nonstick pan for scrambling eggs

Sauce pan for preparing the noodles

Directions:

1.  Cut chicken breasts into cubes and place in a lightly sprayed skillet over medium high heat.  Using a wooden spatula, tenderize and chop the chicken into little pieces while it is cooking.  My friend, Jennifer, always swore that the secret to really fine ground beef and small pieces of chicken was a wooden spatula and I thought for sure she must be slightly off.  But then I got one and yes, she was correct.  They’re just better.  Reduce heat after chicken is cooked and into little pieces.

2.  Scramble 2-3 eggs in another pan.  Throw them in with the chicken when finished.  I use another spatula (doesn’t have to be wooden on this one) to chop the egg into little pieces, too, but you can do it how you want.  Develop your own ‘flava.

3.  Lightly boil water and place rice sticks (for two people I use half a package) in the water for 5 minutes.

4.  Throw a handful of bean sprouts into the chicken and egg mixture.

5.  Using a vegetable peeler, peel carrots over chicken mixture for longer threads.  They taste better this way.  Honestly.

6.  Pour Thai Peanut Sauce over chicken mixture.  I know you can get other kinds at the store; however, I have found them all to be just a little too spicy.  There’s just the right amount of zing in the Archer Farms sauce.  And no, I don’t blog for Target.  Though I should and would if they offered me a discount in their store.

7.  Drain noodles and add to the chicken mixture.

8.  Chop a handful of peanuts (or however much you want, truthfully) into small pieces.  I use a Pampered Chef chopper that I love – if you have one like this, use it.  Super easy.

9.   Serve Pad Thai in bowls and put the chopped peanuts on top.

10.  Chop the fresh cilantro and add to the top as well.

Last step?  Get. In. My. Belly.

You want to know what the best thing is about this recipe?  It’s even better the next day for lunch.

It took me a few tries to get this down so if it doesn’t turn out to be amazing the first time you make it, stay the course, friend.  Stay the course.

Also, you can really throw whatever you want in as well – I’ve made it with broccoli and peas and it was mighty tasty, too.

If you make any variations, will you please tell me?  I’ll want to give it a whirl, too, you know.

Sawasdee, Friends.  Sawasdee.  (Which means “Good Bye, Friends.  Good Bye” in Thai)