Chicken Pad Thai



We love Chicken Pad Thai and normally order it from a restaurant, but we found this recipe online and decided to try it. It worked out very well and was near restaurant-quality, so we’re excited to try it again.


16 oz. rice noodles

4 Tbs. brown sugar

4 Tbs. lime juice

3 Tbs. soy sauce

6 green onions

1 garlic clove

2 large eggs

1/2 cup shredded chicken

Prepare the noodles according to the package directions. Meanwhile, cook the chicken in a little soy sauce and garlic (we used rotisserie chicken, so we just heated it up, but you could also cook chicken breast). After you cook the chicken, mix the brown sugar, lime juice, and soy sauce. Set aside for now. Cook the green onion whites and garlic in olive oil over medium-high heat, stirring constantly, until fragrant. Add the eggs to the pan and continue to stir until the eggs are almost set. Move the egg mixture from the pan. Add the noodles, green onion greens, and sauce to the pan and stir constantly until the noodles are soft. Add the eggs and chicken to the noodles. Make sure the pan you use is large enough to accommodate the noodles; if it isn’t, you can cut the recipe in half. This recipe was delicious, and we were very happy that we finally tried to make Chicken Pad Thai ourselves.

Note: For a vegetarian version, just cut out the chicken, leaving it plain, or adding a mixture of vegetables instead.