Chicken Pad Thai

I'm a huge fan of Thai food, and I'm always tempted to get take out at our local Thai restaurant during the week, when everyone is away at school or work.  Making a comparable chicken pad thai has been something I've tried to master over the years, but I often get discouraged by many of the recipes that call for a huge ingredient list and just too much darn work for a simple dinner to serve at home.  So, when I happened upon this recipe, I gave it another try and was surprised at how easy it was to make and delicious it was.  I made a few adjustments to the recipe to suit our tastes, but the original recipe is inspired by Joanna Cismaru from the blog Jo Cooks.

Chicken Pad Thai



Ingredients

1 T sesame oil
1 red bell pepper sliced
1 green bell pepper sliced
3/4 cup sugar snap peas
2 T minced garlic
2 cups cooked chicken breast cut into bite size pieces
salt and pepper to taste
4 green onions chopped
1/4 cup peanuts chopped
12 oz Asian style rice noodles- I prefer the thin ones



For the Spicy Thai Sauce

1 cup chicken broth
1/2 cup soy sauce
3 T brown sugar
1 T sriracha sauce
1 t red chili paste (I didn't have this on hand so I omitted it)
1 t fresh minced ginger



Instructions:

Cook noodles as directed on package.

Heat sesame oil in skillet over medium/high heat.  Add garlic, peas and peppers and saute for 3 minutes until they begin to soften.

Whisk the spicy thai sauce ingredients together in a medium sized bowl and set aside.

Add cooked chicken to the skillet and toss together.  Pour in sauce and stir.  Cook for 2 more minutes until sauce comes to a boil.  Season with salt and pepper.  Add cooked noodles and toss.

Garnish with chopped green onions and peanuts.

My family loved this meal and it was great as a leftover lunch the next day!

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