Recipe - Chicken Pad Thai

So these things are pretty much more college-specific than not. I mean, I know we’re all busy so it’s sometimes hard to cook things. That's why this one’s got shortcuts!

Step 1: Ingredients (serving size: 3-4 dinner portions)

  • canola oil (for pan)
  • Pad Thai sauce
  • garlic salt
  • 2 green onions
  • 2 tbsp. chopped roasted peanuts
  • 2 boneless skinless chicken breasts, cubed
  • 2 eggs (optional)
  • 4 oz. bean sprouts (or more if you’d like)
  • 6 oz. rice noodles, thin and flat

     Ingredient notes:

  1. Pad Thai sauce - I personally used a powder packet of this stuff because I don’t normally use the ingredients needed to make the sauce but you can find bottles or powders of this stuff or you can make it yourself by finding out how through other people/recipes.
  2. Peanuts -  What’s fun that you can do if you don’t want to chop at peanuts dangerously with your knife is to put some whole peanuts in a bag and use the butt of a knife or the flat of a spoon to smash, smash, smash! I loved doing this as a kid whenever my mom needed peanuts broken up.
  3. Chicken breasts - If using frozen ones, make sure to take them out to defrost before you leave for class/work in the morning! Put it in a waterproof bag before placing it in a bowl of water. Only defrost what you need as refreezing meat is just asking for bacterial trouble.
  4. Rice noodles - If using dry noodles, soak them in water before you leave in the morning so they’ll be soft by the time you want to use them – usually the bag/box will explain how to prep it; you can also decide to boil them quickly while you are stir-frying your chicken like I did.

Step 2: Cooking meat
Heat up a large skillet. Add a little bit of oil to swish around before adding your chicken. Stir constantly so that the meat cooks evenly. Chicken’s a meat you don’t want to undercook. Garlic salt it to taste.

*Note: IF BOILING NOODLES - To save on time, heat up a large saucepan of water on high at the same time you start your skillet so that you can boil your noodles. Don’t boil them too long though or they’ll get mushy!

Step 3: Vegetable additions
Add in your bean sprouts and green onions. Stir, stir, stir. The peanuts come next! Drain your noodles too.

Step 4: Noodle addition (and optional eggs)
Add noodles to your skillet; add eggs too if you wish. I realized after I made the dish that I didn’t like the eggs too too much but they weren’t bad either. I still need to learn how not to break my noodles when I stir them…if anyone knows, please educate me. I sort of broke my rice noodles when I made this dish. By the way, when you break eggs, break them on a flat surface, not an edge!

Step 5: Sauce
The sauce is last! Make sure it gets all up in there like nobody’s business =P.

Step 6: (Optional) Presentation
You may garnish your lovely dish with some more chopped peanuts and fresh bean sprouts if you’d like. I didn’t and so my dish didn’t look as great as it could have been. It was still tasty though!