One-Pot Pad Thai
A delicious thai dish you can make at home.
Dovetailing tip: Use the chicken breast that you prepared on day 2.
|8 ounces||of noodles (we used pad thai noodles, but feel free to substitute them for another type)|
|2||tbsp. sesame oil|
|1||diced chicken breast|
|3/4 cup||pad thai sauce (we used 1/8 cup each of fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha)|
|1 cup||bean sprouts|
|1/2 cup||crushed peanuts|
|1/4 cup||green onion|
Cook noodles according to package instructions. Toss with 1 Tbsp. of sesame oil and set aside. Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. When the eggs are finished cooking, set aside. Pour another 1/2 Tbsp. of sesame oil into the pot and add one diced chicken breast. Set aside once chicken is fully cooked. Add shallots to the pot (no need for sesame oil firstâ€“there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant. Then, add your noodles, eggs, and chicken back into the pot. Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish sauce, rice vinegar, soy sauce, brown sugar, lime juice, and sriracha). Top with bean sprouts, crushed peanuts, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra peanuts, green onions, and cilantro. Enjoy!