The combination of flavors in chicken Pad Thai is so good, and it’s one of my favorites.
This is also a relatively quick dish to make, and it’s good for busy weekedays.
Chicken breast (or any cut that you like)
Sesame seed oil
Sriracha chili paste
Honey (or sugar)
White wine vinegar
Start by chopping your chicken into bite-sized pieces, then marinate it in minced garlic, minced ginger, soy sauce, sesame seed oil, honey, white wine, white wine vinegar, Sriracha chili paste, salt, and pepper.
You can marinate your chicken just while you’re getting everything else ready.
Next, start your rice noodles, which should be done by the time your chicken and sauce are ready.
Sauté your chicken in a bit of olive oil, with julienned carrots and onions, until it’s cooked and golden brown, then add your marinade, along with several tablespoons of peanut butter.
Mix it until it makes a cohesive sauce, and add seasoning as needed (i.e. soy sauce, vinegar, Sriracha, etc).
When your sauce and chicken are ready, add green onions, chopped peanuts, and bean sprouts, then add your cooked noodles.
Toss everything together with chopped cilantro and lime juice.
Finish with more chopped peanuts, and chopped cilantro, serve and enjoy.