I may have a slight obsession going on right now with Asian food.  I mean, last week there was Pork Lo Mein which was pretty amazing. Plus in a moment of weakness, I gave in to Alex when he suggested that he and I have Chinese take-out…..can you say kung pao chicken with fried rice?…..it might have been good…..OK, it was delicious!!  Now today it’s Chicken Pad Thai, which is also pretty amazing!

Let me just say this about homemade Asian food, it’s so easy to make and when you’re making it yourself it can actually be healthy.  This Chicken Pad Thai takes just minutes to make and it has so much incredible flavor.  The other great thing about making your own is that you can customize it to whatever level of spiciness you want, just add more or less of the sriracha sauce for your perfect level of zing.

Did I mention that you can also freeze this dish?  So make yourself a big batch and freeze the leftovers in individual serving sizes for a quick and yummy lunch!

Chicken Pad Thai

  • 1 (14 oz) pkg Asian rice noodles, cooked according to package instructions
  • 2 tbsp vegetable oil
  • 1 lb boneless chicken breast, cut into strips
  • 1/2 cup green onion, sliced
  • 2/3 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 (15 oz) can lite coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp Thai curry paste
  • 2 to 4 tsp sriracha sauce, depending on the level of heat you want
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup peanuts, roughly chopped, for garnish

In a medium bowl, whisk together coconut milk, soy sauce, Thai curry pasted and sriracha sauce.  Set aside.

Place cooked noodles in a large bowl and coat with little bit of vegetable oil to keep them from sticking together.  Set aside.

Heat oil in a wok over high heat.

Add chicken and stir fry until chicken is no longer pink (about 3-5 minutes).

Add carrots and stir fry for about 30 seconds.  Add green onions and garlic and continue stir frying for about another minute.

Pour coconut milk mixture into the wok.  Bring to a boil.

Pour mixture over rice noodles.  Toss until noodles are well coated and all ingredients are well distributed.  Add cilantro and toss into mixture.

Serve with chopped peanuts for garnish.


Shared at these great blogs:

The Country Cook

Six Sisters’ Stuff


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