I went digging through the fridge for a quick dinner and here’s what happened! This (sorta) authentic recipe was an instant family favorite so I had to share. You can make with any type of vegetables or protein – steak or tofu would be glorious. Here I used boneless, skinless chicken thighs (big flavor) and some frozen cooked shrimp that was in the freezer.
Easiest Pad Thai
- 12 oz dry rice noodles
- 2 teaspoons sesame oil
- 1/4 cup low sodium soy sauce or gluten free tamari
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 4 teaspoons cornstarch divided
- 3 boneless skinless chicken thighs, roughly chopped
- 3 tablespoons canola oil divided
- 1 tablespoon fresh grated ginger
- 1 clove garlic minced
- 1 cup shredded carrot
- 1 cup chopped sugar snap peas
- 2 cups chopped kale
- 1 large egg beaten
- 6 ounces cooked large shrimp
- 1/4 cup chopped peanuts or cashews
- Cilantro leaves lime wedges, Sriracha for serving
- Place rice noodles in a large bowl of hot tap water and soak for 10 minutes while you prepare remaining ingredients.
- In a small bowl whisk sesame oil, soy sauce, rice vinegar, sugar, and 2 teaspoons cornstarch; set aside. Place chicken thighs in a resealable bag with remaining cornstarch and toss to coat.
- Heat one tablespoon of oil in a large skillet or wok over high heat.
- Add chicken and cook for 5 to 7 minutes.
- Add remaining oil to pan, followed by ginger, garlic, carrot, snap peas and kale; cook for 2 to 3 minutes until kale is slightly wilted.
- Move chicken and vegetables to one side of skillet, pour in egg and scramble gently.
- Drain noodles (it’s ok if they are a little wet) and add to skillet with the sauce and shrimp.
- Continue to cook, stirring all ingredients together frequently until heated through and noodles are tender, about 10 minutes. If mixture appears dry, add 1/4 to 1/2 cup of water to the skillet as it cooked.
- Serve garnished with chopped nuts, cilantro, fresh lime and a healthy squirt of Sriracha, if desired.