Chicken Pad Thai
A takeout favorite is always better when you make it at home. Actually, this is an adaptation of the Thai national dish (for a more traditional version, check out our Pad Thai recipe): Strips of boneless, skinless chicken breast mingle in the wok with rehydrated rice noodles, a slightly spicy peanut sauce, and an inspired shortcut—a handful of frozen stir-fry veggies (we like this organic Chinese-Style Stir-Fry Blend from Cascadian Farm). An added bonus: It has all the elements of a one-dish meal.
For more, check out our Tofu and Broccolini Pad See Ew, Pad Kee Mao, and Seared Steak with Spicy Rice Noodles.
For the peanut sauce:
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon creamy peanut butter
- 1 teaspoon Sriracha hot sauce
For the noodles:
- 3 tablespoons peanut oil
- 10 ounces boneless, skinless chicken breast, sliced into 1/2-inch strips
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup frozen Asian stir-fry blend
- 4 ounces medium-wide rice noodles, soaked in warm water until softened, drained
- 1 tablespoon packed light brown sugar
- 1 tablespoon cider vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup bean sprouts
- Lime wedges
- Fresh cilantro leaves
- Roasted unsalted peanuts
1In a small bowl, whisk together the soy sauce, water, peanut butter, and Sriracha until smooth. Set aside.
2Heat a wok or large nonstick sauté pan over medium-high heat and add the oil. When the oil is hot, add the chicken. Stir-fry the chicken until the pieces are lightly browned, 2 to 3 minutes. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Add the frozen vegetables and stir-fry until the chicken is just cooked through, about 2 minutes. Add the noodles and toss to mix, coating the noodles with the oil.
3Add the reserved peanut sauce, the brown sugar, and the cider vinegar and toss so everything is evenly coated. Stir-fry until everything is hot, about 2 minutes. Taste, seasoning with salt and black pepper to taste. Remove from the heat and add the bean sprouts.
4Transfer to a serving platter and garnish with lime wedges, cilantro, and the peanuts.
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