There is a Chinese restaurant close to our house that we go to maybe once a month to get our MSG fix. I’m talking about fried egg rolls, cream cheese puffs, and super saucy low mein. I always order chicken pad Thai and get about 4 meals out of it. It tastes great and is super convenient but not healthy. So this week I set out to make my own. I found this recipe on Cooking Classy.
I started the noodles and chicken while Nolan whisked together the sauce. This is one of the first soy sauce-based recipes I’ve made that wasn’t too overpowering.
I couldn’t find fresh bean sprouts at Target, maybe they don’t even sell them? But I couldn’t seem to tell the difference with the canned ones. Instead of buying matchstick carrots, I just bought my usual bag and chopped them up.
After the veggies cooked a bit I added the eggs.
After the eggs were scrambled you add back in the chicken and sauce. My pan wasn’t big enough to combine with the noodles, so I just put some noodles on my plate and spooned the chicken/veggies over them. Pad Thai isn’t pad Thai without some cilantro and peanuts.
Even though Nolan wasn’t feeling 100% that night he still ate a decent amount; I take that as approval. Other recipes from Cooking Classy I want to try are the Black Bean Soup and Greek Tacos.
Nice to see something different to try. Would you make it again?
YES! The leftovers the following day were almost better.