Rice Vinegar– While a vinegar, it is different from regular white vinegar in that it has a sweet and light flavor rather than a sour and harsh one.Soy Sauce– This dark Chinese condiment is salty and provides a delicious umami taste.Brown Sugar– Added for sweetness and a depth of flavor.Peanuts– Peanuts are a common ingredient found in Thai food and add a nice crunch to the dish.Cilantro– This fresh herb adds a freshness to the dish with its citrus parsley flavor.Green Onions– These mild onions are added just before serving.Carrots– Buy grated, matchstick, or just grate your own.Bell Pepper– Red bell pepper adds color as well as fiber to the dish.They have a very mild sweet and nutty taste. Bean Spouts– This vegetable is grown from mung beans.Oil– Any cooking oil can be used to grease the pan for cooking the chicken and vegetables.Eggs– Scrambled eggs are a common ingredient that is stir fried along with the noodles.Chicken– Thinly sliced chicken breasts adds protein and makes this dish filling.These can be found in the international aisle in the Asian/Thai section. Wide Rice Noodles– These noodles are made up of rice flour and water.You can make it your own by using whatever vegetables and protein your prefer or have on hand. Stir fry is are one of my favorite dishes to make because they come together quickly and are full of fresh veggies and lean protein. Pad Thai is one of the most popular dishes among Thai cuisine and now you can make it easily at home for the whole family for a fraction of the price! For more easy Asian recipes, try 15-Minute Vegetable Lo Mein, 30-Minute Chicken Stir Fry, and 15-Minute Korean Ground Beef. Make this popular dish at home in just 30 minutes! Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.Chicken Pad Thai is a flavorful noodle stir-fry full of vegetables, chicken, rice noodles, eggs, and peanuts in a sweet and savory sauce. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes. Cook and scramble until eggs have cooked through. Push veggies to edges of pan and crack eggs into center. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside. Prepare rice noodles according to directions listed on package. 1 pound Chicken breasts boneless and skinless sliced into small stripsġ Red bell pepper sliced into thin strips and strips halvedĤ Green onions whites minced, greens sliced into 1-inch pieces
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