Easy Pad Thai

step 1.

Place the rice noodles in a large bowl and cover with warm water. Let soak for 10 minutes or until pliable. Drain and set aside.

step 2.

While the noodles are soaking, prep the remaining ingredients: Slice the chicken into thin strips. Mince the garlic. Lightly beat the eggs in a bowl. Chop the green onions, peanuts, and cilantro. Cut the lime into wedges.

step 3.

In a small bowl, whisk together the sauce ingredients: fish sauce, brown sugar, rice vinegar, soy sauce, and red chili flakes (if using). Set aside.

step 4.

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and minced garlic, stir-frying until the chicken is cooked through, about 5 minutes.

step 5.

Push the chicken to one side of the wok and add the beaten eggs to the other side. Scramble the eggs until set, then mix with the chicken.

step 6.

Add the drained noodles and prepared sauce to the wok. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.

step 7.

Stir in the bean sprouts and chopped green onions, cooking for an additional 1 minute.

step 8.

Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, cilantro, and lime wedges. Serve immediately.

step 9.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or wok over medium heat, adding a splash of water or chicken broth to loosen the noodles if needed.