I know I’m fortunate that my kids will eat anything: sushi, brussel sprouts, my daughter even learned how to make her grandma’s bread dumpling recipe long before me. So, when my son mentioned pad thai for dinner, it sounded delicious to all of us. On a rare activity-free night, though, the last thing I wanted to do was drive 30 minute to our favorite Thai restaurant. Instead, I hit Pinterest and in less than a half hour we had seriously delicious chicken pad thai on the table.
I’m getting better at altering ingredients to fit what I have in the fridge. And, since I had already shredded some chicken breasts for this week (remember that tip?!) this dinner came together in a snap.
For the most part, I had all of the ingredients in stock, but I did make a few substitutions…here is my recipe adaptation of the original recipe:
- 8.6 oz Vietnamese Brown Rice Noodles with Seaweed (This isn’t like whole wheat pasta that everyone tries to tell you tastes the same as regular pasta-it doesn’t. These taste exactly like regular rice noodles but with a a fiber & protein boost)
- @1.5 cups shredded chicken
- 1 Tbsp olive oil + 1 Tbsp. avocado oil (basically because I’m hooked on it)
- 1/4 cup packed light-brown sugar
- 4 packets soy sauce (I was out of soy sauce, so I found a stash of old leftover Chinese take-out packets)
- 2 Tbsp rice vinegar
- Juice of 1/2 lime
- 1/4 cup fish sauce (yes, it smells gross, but when heated it gives your dish exactly the flavor you’re trying to create)
- 1/2 bag of broccoli slaw (bought it for a different recipe, worked perfectly here!)
- 2 cloves garlic
- 4 green onions- greens cut into 1/2-inch pieces
- 2 cups bean sprouts (didn’t have them, but would definitely buy to add if I pre-planned)
- 2 large eggs
- 1/2 cup cashews, roughly chopped (was out of peanuts)
1/3 cup cilantro, chopped(I HATE cilantro)
- Red pepper flakes and sesame seeds (optional- opted no)
- The rice noodles literally take one minute to cook. So, while the water boils, mix the brown sugar, soy sauce, fish sauce, lime juice, and rice vinegar with a whisk.
- Heat a wok- or skillet- over med-high heat. Add oil. When hot, add broccoli slaw & cook about 2 minutes; add garlic, green onions, bean sprouts, and cook another minute.
- By now water should be boiling, set timer for 1 minute and add noodles.
- Move veggies to sides of pan and scramble eggs in middle. When cooked, mix with veggies, and add sauce.
- Drain noodles. (*Package says to rinse with cold water; the demo woman at the store said she thinks they get too sticky, so she doesn’t rinse them, she just cuts them in half. I did it her way and thought they were still sticky, until I added them to the pan.)
- Add noodles to pan, mix everything and top with crushed cashews/peanuts and serve with a lime wedge.
We frequently pick up Thai, and I have to admit, this recipe was really freakin’ good. Unlike the restaurant, though, we had no leftovers. This recipe served 4 (with seconds for the kids). So you may want to double it if you like it for lunch (or breakfast!) the next day.
I don’t know if mine turned out quite as pretty as the original, but for as fast as it was eaten, I’m lucky there even was a photo!
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