* Click image to pin or share from the Pinterest button below the post to save to your boards!
I know it’s been a long time since I’ve posted a recipe here but I was feeling like I wanted to start again because I love to cook. It doesn’t mean I often get to cook how I want to cook (slowly, without distractions like three children chasing an 80 pound lab around the kitchen island as she barks and knocks stuff over), but it does mean I love trying and finding new recipes.
I also think it’s important that we help each other out since we’re all trying to live just south of perfect and dinner can be a fiasco.
I first published this one four years ago and it was and still is a favorite, so I thought I would re-post. If you have any questions, you can email me at natalie@nataliesnapp.com.
Easy and Delicious Chicken Pad Thai
You will need:
2-3 eggs
2-3 boneless chicken breasts, ground into tiny pieces with a wooden spatula (more on the wooden spatula below)
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 bought one and yes, she’s right. They’re just better. Reduce heat after chicken is cooked.
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.
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, 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.
What yummy recipes have you made lately?
