- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons peanut butter
- 1/4 teaspoon red paper flakes, more or less to taste
- 8 ounces flat rice noodles, cooked and rinsed
- 1-2 tablespoons canola or vegetable oil
- 3 cloves garlic minced
- 2 boneless, skinless chicken breast, cut into bite-sized pieces
- 2 eggs beaten
- 1 cup fresh bean sprouts
- 3 green onions, thinly sliced
- 1/2 cup dry-roasted peanuts, more for garnish
- 1-2 limes, sliced into wedges
- 1/2 cup fresh cilantro, chopped
- Make the sauce - In a small bowl whisk together all sauce ingredients until blended. Set aside.
- Cook the chicken — Heat about a tablespoon of oil in a large saute pan over medium-high heat. Add chicken to pan, season with salt, and saute until cooked through, around 3-4 minutes.
- Scramble the eggs -- Move chicken to one side of pan and add a bit more oil to the other side. Pour in the beaten eggs and scramble.
- Finish the pad thai—When eggs are cooked, but still moist, add sauce to pan along with noodles, bean sprouts and peanuts. Toss to combine evenly and cook until noodles heated through.
Mix It Up - Swap chicken for shrimp or go vegetarian by using tofu -- just use extra soy sauce in place of fish sauce. Or sneak in more veggies by trading rice noodles for zoodles.