This meal is quick, easy, and can be prepared in about 30 minutes. What’s not to love about that? Because it uses rice noodles, this is also a gluten free dish! There is no need to get takeout if you can have this plate of deliciousness ready in about 30 minutes! What are you waiting for? This is awesome stuff! I do have one word of caution when making this dish. Be sure you are paying attention or it just might ruin the whole dish for you….
Want to hear my word of advice? I learned it the hard way when I first made homemade Pad Thai eons ago. Are you ready? Do not smell the fish sauce. I repeat- DO NOT SMELL THE FISH SAUCE!!!! Unless you have a thing for a fishy smell that also somehow encapsulates the smell of sweaty gym socks, do not get that bottle or measuring spoon next to your nose or you will not want to eat this dish. I guarantee it! My first experience was ruined completely because of smelling the fish sauce and I don’t want you to miss out on this delicious meal because of the same error. But don’t let me scare you away from this recipe! If you avoid inhalation, you actually won’t even taste the fish sauce and even kids will eat it completely unaware. After the meal my kids jokingly approached the fish sauce and took whiffs of it and laughed. Ewww!
When I was searching for a great Pad Thai recipe I first found one that looked promising until I got to the homemade sauce and the first ingredient was ketchup. What? That not only doesn’t sound authentic, but it doesn’t really jive with my goal of homemade and nutritious either, so I kept looking. The recipe I decided to follow is from Cooking Classy for her Chicken Pad Thai and it was a fantastic base of ingredients for me to work with. I used her recipe as a base and modified the ingredients to suit my preferences and I also switched up some of the cooking concepts, because I’m just a rebel.
Here’s the finished product so you can see what we are aiming for with this recipe….. I was hungry and in what I recently learned is called “goat mode” and I literally INHALED my bowl! It looks like a small bowl, but it was actually a generous helping… and if it wasn’t totally delicious I would feel guilty about it right now, but it was worth it…. no guilt, just enjoyment….
So just to give you an idea of how easy this is- first you will pound out some chicken breasts nice and thin
Cut them up, season them up, cook them up, and then give a squirt of lime to freshen then up! Nobody likes bland chicken!
This chicken was good enough to eat just like this.
Next thing (no picture necessary here)- put on a pot of water to boil and when it does, throw in some rice noodles and let it sit for the time specified on the package. Mine was about 8 minutes, and I set my oven timer because time goes by fast sometimes….
My next step is to scramble up a few eggs. Eggs are such an amazing source of protein and I love dishes that incorporate eggs in them. Cooking Classy I think only called for one egg, but I did three and I was so tempted to throw in another one just for good measure. I cooked mine up in the still hot black skillet, but the look of these eggs is the EXACT reason why I don’t like cooking them in the skillet. If you want perfectly light and fluffy scrambled eggs, don’t make them this way and instead read my post “Light and Fluffy Scrambled Eggs” here. Remove your sad and ugly duckling eggs and set them aside.
Moving on to a more colorful topic, let’s look at those veggies! Thanks to America’s Test Kitchen I learned how to avoid dealing with the pesky seeds inside a bell pepper. Check this out! You hold the pepper upright and using a knife you slice off the sides, leaving the core and seeds intact and easy to discard. Totally awesome! Then cut the wedges into slices and then the slices in half for this recipe. Easy peasy!
The most time consuming part was cutting several carrots into matchsticks. There MUST be a short cut for this because I was getting impatient. If you know a good way, please let me know! I get impatient with inefficiency and this was a case of serious inefficiency on my part!
I would suggest doing a different color of bell pepper…. pardon my joke, but orange you feeling just a little overhwhelmed by a certain color at this very moment? Poor planning on my part I must say… Saute these lovely veggies for just a few minutes and then throw in 2 cloves of minced garlic and let it cook for no more than 30 seconds.
Next come the bean sprouts… you don’t need to add this many, but I didn’t have anything else I wanted to make with them and they go bad SO FAST so I figured we might as well eat them all tonight. They were great!
Let these simmer for just a few minutes and take them off of the heat.
Next comes the sauce:
Just these 4 simple ingredients stirred together and voila! Now you will literally put all of the ingredients back in the pan and stir it all together.
Top with some chopped green onions, crushed peanuts, and fresh cilantro. And if you are a lover of spicy, you really must put some crushed red pepper flakes on top! Spice makes everything nice! Did you think Pai Thai was difficult to make? Doesn’t that look easy and delicious? Let me know when you give this Pad Thai a try!!!