With such nice feedback on my better-than-takeout chicken fried rice, you have convinced me maybe we’ve got something with this homemade, “better-than-takeout” thing. As said before, although I am not a thai food expert I can vouch for what is tasty. And easy to make. Pad thai lovers, I don’t think you will be disappointed. One of my favorite parts is this sauce, which you can often make with ingredients you already have on hand.
Better-Than-Takeout Easy Pad Thai
Serves four
12 ounces rice noodles
4 cooked chicken breasts, sliced (you could use this slow cooker chicken teriyaki)
1 cup bean sprouts
1 batch of this awesome pad thai sauce
4 scrambled eggs
4 green onions, sliced
1 cup chopped peanuts
1/2 cup cilantro
Prepare noodles according to package instructions.
Toss noodles with chicken, sprouts, and pad thai sauce in a large skillet over medium heat for 5 minutes, until warm throughout.
Serve topped with egg, green onion, peanuts, and cilantro.
- 12 ounces rice noodles
- 4 cooked chicken breasts, sliced (you could use this slow cooker chicken teriyaki)
- 1 cup bean sprouts
- 1 batch of this awesome pad thai sauce
- 4 scrambled eggs
- 4 green onions, sliced
- 1 cup chopped peanuts
- ½ cup cilantro
- Prepare noodles according to package instructions.
- Toss noodles with chicken, sprouts, and pad thai sauce in a large skillet over medium heat for 5 minutes, until warm throughout.
- Serve topped with egg, green onion, peanuts, and cilantro.