Easy Pad Thai

Steve loves to order Pad Thai from Noodles.  So I've tried a few recipes at home to recreate that for him.  And I found that there are lots of variations of Pad Thai.  This recipe is my favorite find so far mostly because it is really easy and fast and tastes great!

EASY PAD THAI
(found here although I've made a few changes)


1 (6 oz.) pkg. Chow Mein Stir-Fry Noodles (I use WelPac)
1/3 of a 6.75 oz. pkg. Maifun Rice Sticks
((The original recipe calls for 8 ounces dried, wide and flat rice noodles instead of the ones I use above))
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
Grilled chicken, cut up*
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

1.Soak rice sticks according to package instructions. Drain and chop up.
2. Cook Chow Mein noodles according to directions and rinse in cold water.
2.In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3.In a large nonstick skillet, heat oil over medium-high heat.
4.Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
5.Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Throw in grilled chicken and toss together.  Add egg mixture and toss to coat, breaking eggs up gently.
6.Serve noodles with lime wedges, topped with cilantro and peanuts. (Do not leave the cilantro or peanuts out--they add so much complimentary flavor!!)

*I grill chicken in bulk and keep bags of it cut up in my freezer, so that's what I use.  You could make this without the chicken, but I love it!!