This is a shortcut but no less tasty version of the beloved Thai restaurant favorite.
All you need for this recipe and more...
- 8 ounces pad Thai noodles (flat rice noodles)
- 1/3 cup ketchup
- 2 tablespoons fish sauce
- 2 tablespoons sugar
- 3 tablespoons peanut oil, divided
- 3 large eggs, lightly beaten
- 12 ounces boneless skinless chicken breast halves, cut into 1 1/2-inch long strips
- 2 garlic cloves, minced
- 1 1/2 cups chopped green onions
- 1 cup bean sprouts
- 1/2 cup finely chopped peanuts
- Lime wedges
- Cook noodles according to package directions
- Combine the ketchup, fish sauce, and sugar in a small bowl. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring occasionally until set, about 2-3 minutes. Transfer to a bowl and reserve.
- Return the skillet to the stove and heat 1 tablespoon of the oil
- Return skillet to the heat and add the remaining 1 tablespoon oil. Stir in the garlic and cook 45 seconds or until just starting to brown. Stir in the noodles and reserved chicken and egg mixture and cook until hot, 1-2 minutes. Add the ketchup mixture and cook, tossing, 1 minute. Stir in the green onions and remove from the heat.
- Divide among 4 plates and garnish each with 1/4 cup bean sprouts and sprinkle with peanuts. Serve with lime wedges if desired.