This chicken pad Thai is quick, easy and better than takeout! Made with juicy pieces of chicken, peanuts, eggs and veggies smothered in a flavorful sweet and salty sauce.
½cupchicken brothor vegetable broth, more as needed
1-2Tablespoonsgranulated sugar
1Tablespoonlime juice
For topping
1 to 2limes
⅓cupchopped cilantro
¼cupchopped peanuts
Instructions
Add the oil to a large skillet or wok and heat over medium-high heat. Add the chicken and sauté until cooked and no longer pink (about 6 minutes). Transfer to a plate. Add bell peppers and carrots. Sauté 3 minutes and then add in the garlic and bean sprouts. Cook an additional 1 to 2 minutes.
Push the vegetables to one side and then crack in eggs. Scramble and cook just until they're not longer runny. Add salt and pepper to taste.
Meanwhile, cook noodles al dente according to package (about 4 minutes). Be careful not to overcook. Drain and rinse in cool water.
While the noodles are cooking, whisk together the sauce ingredients.
Add noodles into the pan with vegetables and then pour the sauce over top of the noodles. Toss until combined.
Squeeze fresh lime juice over the top. Toss in the cilantro and peanuts. Serve while hot.
Notes
Noodles: I prefer to use the stir fry rice noodles (which are gluten free). You can also use chow mein noodles, ramen noodles or even angel hair pasta. Vegetables: This is a great dish to add in more vegetables. You can double the carrots and peppers if preferred. You can also add in cabbage, bok choy and mushrooms. Spices: If you'd like to take the heat up a notch, add in a splash of sriracha sauce and red pepper flakes.