Any time I go out to eat at a Thai restaurant, my go to is almost always the classic dish of Pad Thai. It’s combination of savory and sweet flavors without being too heavy of a dish, never fails to disappoint. Because of how delicious it is, I find myself always wanting to grab a take out order, but unfortunately, my wallet does not always agree. So instead, I decided to figure out a way to make this classic recipe at home- and it was actually faster and easier than I thought!

-Kaitlynn

Prep Time: 10 Min / Cook Time: 20 Min / Total Time: 30 Min

Servings: 6-8

Ingredients:

Sauce:

• 1 1/2 TBSP Tamarind puree (If using tamarind paste, dilute with an equal amount of water)
• 3 TBSP Brown Sugar
• 2 TBSP Fish Sauce
• 1 1/2 TBSP Oyster Sauce
• 1 TBSP Peanut Butter
• 1-2 tsp Lime Juice
• Optional: Chili Flakes or Sriracha to taste for spice

Stir Fry:

• 1 TBSP Olive Oil
• 1 small/medium onion sliced into strips
• 2-3 TBSP Garlic
• 2-3 Eggs
• 2 Skinless Chicken Breasts Chopped into Cubes
• 1-2 Cups Bean Sprouts (varies based on preference)
• 1-2 Cups Carrot (varies based on preference)
• 1/2 Bunch Chopped Cilantro
• Salt and Pepper
• 1 Package Rice Noodles
• Optional Ingredient Ideas: Chopped Peanuts, Water Chestnuts

Instructions:

1. In a large skillet, dutch oven, or wok- add olive oil, onions, and garlic. Saute on medium/high heat until onions begin to soften.
2. Add in cubes of chopped chicken breasts into the pan with onions and garlic. Cook until the majority of pink has left the chicken, making sure to stir occasionally.
3. While chicken is cooking, mix together all sauce ingredients in a separate bowl. Set aside for later.
4. In a separate bowl, whisk together eggs with salt and pepper. Then, move the onion, chicken, and garlic mixture to one half of the pan. On the free side of the pan, begin to scramble the eggs. Once the eggs are done, mix in with the rest of the ingredients in the pan.
5. Add cilantro, beansprouts, carrots, and any other vegetables you want included. Combine and turn to low heat.
6. Bring a pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 5-7 minutes), or until tender. Drain the noodles and rinse them under cold water.
7. Add the cooked noodles to the stir-fry mixture in the pan. Pour in the prepared sauce and toss everything together until well combined and heated through.
8. Transfer the stir-fry to a serving plate. Garnish with additional cilantro, chili flakes, or chopped peanuts, if desired. Enjoy!