Pad Thai
A simplified version of homemade pad thai!
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Ingredients |
2 boxes Thai Kitchen Brown Rice Noodles
2 jars Thai Kitchen Pad Thai sauce
1 jar Thai Kitchen Roasted Red Chili Paste
1 lb Perdue ground chicken
1/2 cup-1 cup peanuts, chopped (personal preference)
5 green onions
1 cup fresh bean sprouts
3 eggs, whisked
3 teaspoons minced garlic
2 tablespoons peanut oil
1 lime, quartered
Crushed red chili flakes, to taste
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Instructions |
Add the peanut oil into a skillet over medium heat and toss in the sliced green onions into the pan. Cook for a few minutes then add the minced garlic. Stir often.
Boil a pot of water in preparation for the rice noodles.
Add in the ground chicken and cook it all together until there is no pink in the chicken.
Pour in the whisked eggs into the chicken and stir while the eggs cook.
Add the rice noodles into the boiling pot of water and cook for the suggested amount of time. Stir often so the noodles don’t stick together.
Once the noodles are done cooking, strain immediately then add back into the pot.
Add another tablespoon or two of peanut oil and mix into the noodles. This will prevent them from sticking together and turning into a clump of noodles.
Turn the pot back onto medium heat and add in both jars of Pad Thai sauce and stir well to cover all of the noodles.
Then, add in the roasted red chili paste. This part doesn’t have much spice so don’t worry about adding the whole jar!
Mix in the chopped peanuts and the bean sprouts. This part is purely a personal preference! Add as much as you would like - there is no wrong answer here!
Add in the crushed red chili flakes to your spice level.
Serve with a lime wedge, extra red chili flakes, bean sprouts and green onions & enjoy!!
