I love Pad Thai, and the nice thing about this dish is that it is quick and easy to make. It’s certainly a bit more adventurous than my kiddos are willing to try, so I just set aside some of the chicken for them, and they were happy with that. You could also skip the chicken and make this a vegetarian dish.
This recipe is adapted from a recipes in 30-Minute Suppers Winter 2010 by America’s Test Kitchen.
- 1 lb. chicken breasts, sliced thin
- 8 oz rice stick noodles
- 1 head of broccoli florets
- 1 TBSP vegetable oil
- 2 large eggs, lightly beaten
- 3/4 c. water
- 1/4 c. soy sauce
- 1/4 c. lime juice
- 2 tsp. Asian chili-garlic sauce
- 1 c. bean sprouts
- 1/4 c. chopped fresh cilantro
- Heat olive oil in a skillet over medium high heat. Add chicken and saute until cooked. Set aside.
- Meanwhile blanch broccoli in boiling salted water.
- Cook noodles in boiling salted water.
- After chicken is done cook eggs, stirring constantly until scrambled. Transfer to plate.
- Add water, soy sauce, lime juice, sugar, and chili-garlic sauce, and cook until slightly thickened, about 3 minutes. Add chicken, noodles, broccoli, and egg; toss to coat. Then add bean sprouts and top with cilantro.
Chicken and Broccoli Pad Thai: