This is quite literally our favorite dinner to make right now. I have stockpiles of the non- perishable ingredients in my pantry. The pictures have some different vegetables than the recipe calls for because I just threw in whatever I had, still tasted great! We make this about every two weeks and it feeds a lot so we make it most when people come over for dinner (I usually need a pot and a pan to hold it all)!
Ingredients:
14 oz Thai rice noodles
8-16oz Pad Thai sauce (I get the Kroger brand, we like more sauce so I usually do about one and a half jars)
1 lb boneless skinless chicken breasts, sliced into small strips
2 Tbsp olive oil
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots (we get the already sliced ones)
2 cloves garlic (we get the already minced kind)
4 green onions, greens sliced
4 large eggs
1/2 cup unsalted peanuts, roughly chopped (optional)
1/3 cup cilantro, chopped
2 cups bean sprouts (optional)
Instructions:
1. Prepare rice noodles according to directions listed on package.
2. While noodles are cooking, Pound chicken thin (optional) and cut into small pieces , heat oil in a wok or large skillet over medium-high heat. Once hot add chicken and saute until cooked through, Transfer to a plate, leaving oil in pan.
3. To the pan with the remaining oil, add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
Serve warm topped with cilantro and peanuts.
