Pad Thai Chicken: Savory Stir Fry

No words can describe this recipe. It’s just that good.

The reason I love this dish is because it’s simple, and fun to make. You can either make it in no time at all, or take the slow route to give it a different flavor and complexity.

Pad Thai Chicken

You will need:
8 ounces dried, wide and flat noodles
2 boneless, skinless chicken breasts
2 tablespoons brown sugar
1 lime + 2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Siriacha sauce
2 teaspoons olive oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
3 large eggs, lightly beaten
1/4 cup chopped roasted peanuts (salted or unsalted)

Directions

Pre-heat oven at 250 degrees Fahrenheit. Prep chicken and place on a baking sheet. Squirt with the juice of one lime and brush with soy sauce. Place in oven and let bake for 2 hours. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Siriacha. Set aside. In a large, nonstick skillet, heat oil over medium-high heat. Add scallion whites and garlic. Cook, stirring constantly, until fragrant (about 30 or so seconds). Turn down heat to low-medium. Add eggs. Cook by folding them over almost constantly with a rubber spatula. Cook until almost set. Transfer eggs to a plate.

Bring a pot of salted water to a rolling boil. Add noodles. Be sure to stir constantly for the first 3-5 minutes. After about 10 minutes, check your pasta. Drain when cooked thoroughly. Take chicken out of over and let stand. Slice into bite sized pieces. Add noodles, scallion greens, and sauce to skillet. (Feel free to grab your wok if you have it.) Cook, tossing constantly. Add egg mixture, and chicken. Toss to coat, breaking eggs up gently.

Serve noodles with lime wedges, topped with peanuts and scallions.