Listen, every time that I’ve tried to make Pad Thai it has come out tasting like garbage–nothing at all like the authentic dish. I absolutely LOVE ordering take-out from my favorite local Thai restaurant, Tiny Thai, in Winooski, VT but it can become expensive if you order out too often. I developed this recipe out of determination to create a dupe for this dish. I found that the key is to visit a Chinese grocery store like 99 Ranch in Quincy, Massachusetts to pick up the noodles and sauce. If you don’t have access to Snow Pea Shoots, Gailan, or You Choy greens then you can use chopped scallions in place of them. 🙂
Serves: 6
Ingredients:
1 lb. Asian Best Brand Rice Sticks (Size L) – Bahn Pho Thuong Hang
1 cup Por Kwan Ready To Use Pad Thai Sauce
2 cups chopped greens, (Snow Pea Shoots, You Choy, Gailan, and/or Scallions)
1 chicken breast (thinly sliced)
1 large Vidalia onion (minced)
2 red peppers (minced)
3 large cloves garlic (minced)
5 scallions (chopped)
½ cup unsalted peanuts (smashed or ground)
2 limes (juiced)
4 eggs
3 tbsp. avocado oil
Salt & pepper
Directions:
- Heat avocado oil on high.
- Add a bit of garlic and cook for about 30 seconds until fragrant.
- Add the chicken and sprinkle with salt & pepper.
- Cook chicken for about 10 minutes.
- Add onions, red pepper, and greens–sprinkle with a bit more salt & pepper.
- Cook for 6 to 8 more minutes.
- Add eggs in the middle of the wok, scramble them, and cook for 2 more minutes.
- Add the noodles, 1 cup of sauce, and 2 freshly squeezed limes.
- Cook for about 2 to 3 more minutes until everything is hot and ready to serve!
I serve this dish with peanuts and scallions on top, but you can also serve it with additional wedges of lime. I put the peanuts on the side and allow people to sprinkle on them as desired in case that there is a peanut allergy. What is your favorite Thai dish? Share with me in the comments below! 👇😊
