Chicken Pad Thai

A month or so ago, I convinced my husband to venture out of our box and eat out at a Thai restaurant. We had such a great experience that I decided to attempt a recipe on my own. This was a perfect one to start with. The kids were skeptical at first but ended up really liking it! I'll add my variation notes in the recipe as I didn't follow it exactly. We will definitely be trying this one again. And it provided enough leftovers for one meal exactly so the serving size is accurate.

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar (I ran out so I subbed in apple cider vinegar- worked fine!)
• 1 Tbsp lime juice
• 1 Tbsp fish sauce (I did not use this as a warning from a friend that it might be a bit much as a first-timer. Might add it in later.)
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions, whites minced, greens sliced into 1-inch pieces
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, roughly chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)- (I did not add these this time but will next time...and Sriracha!)

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

• While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

• Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

• Recipe source: Cooking Classy

Servings: 5