Chicken Pad Thai {SRC}

It's the last Monday of the month which means it's time for The Secret Recipe Club!  This month I was assigned the blog Flying on Jess Fuel.  I was really excited when I got Jess' blog since she was assigned my blog last month!  She made my Vegetarian Pot Stickers.  Click here to see Jess' version.  I have to say her's look much better than the ones I made :).

Jess' husband is a Navy Pilot which means they have lived all across the US.  Jess has a big variety of recipes and I love the step by step pictures.  I decided on making her Chicken Pad Thai.  I have been wanting to try making Pad Thai at home for a long time.  I had almost all the ingredients on hand so it was a perfect pick.  Jess lives in Mississippi where it's hard to find rice stick noodles.  Here in Toronto and it's suburbs we are so lucky to have such a multicultural population that we can find a variety of ingredients to use in all sorts of different cuisine.

I made a mistake while making this.  Jess specifically says to soak the noodles for 5-10 minutes.  I put them to soak then started eating lunch and watching TV.  The next thing I knew if had been over 20 minutes.  So the noodles were too soft and ending up breaking when I mixed everything together.  Which is why you can't really see the noodles in the picture.  Regardless this Pad Thai turned out better than the ones I've had in restaurants...it is a definite keeper.  It is also very quick to cook as well.  Thank you Jess!!!!

Other recipes that I plan on making soon are Hot and Sour Soup, Rosemary Olive Oil Wheat Crackers and Cinnamon Chip Pumpkin Blondies (although I've never seen cinnamon chips here so will have to use chocolate).  Please hop over to Jess' blog to check out all her delicious recipes

Chicken Pad Thai
Adapted from Flying on Jess Fuel

Juice of 2 limes
1 tbsp rice vinegar
3 tbsp fish sauce
3 tbsp brown sugar
red chilli flakes, to taste (I used a heaping 1/4 tsp)
8 oz rice stick noodles
4 tbsp canola oil
3 garlic cloves, minced or pressed
1/4 cup sliced green onions
1 lb boneless, skinless chicken breasts, cut into bite sized pieces
2 tbsp soy sauce (I used reduced sodium)
2 eggs, beaten with 1/8 tsp salt
1 cup bean sprouts (I had slightly more)
1/3 cup chopped peanuts (I omitted)
1/4 cup minced cilantro
additional salt if needed

In a small bowl, combine lime juice, rice vinegar, fish sauce, brown sugar and red chilli flakes.  Set aside.

Place noodles in a large bowl.  Pour boiling water over noodles to cover and let sit 5-10 minutes.  Drain.  Set aside.

In a large skillet or wok, heat 2 tbsp oil over medium-high heat.  Add garlic and green onions and cook for 2 minutes.  Add chicken and soy sauce.  Cook until chicken is cooked through.  Remove from wok and set aside.

To the wok, add 2 tbsp oil.  Add the eggs and cook till scrambled.  Add the noodles, sauce and chicken.  Cook about 2 minutes.  Add bean sprouts and cook another 2-3 minutes until noodles are tender and bean sprouts are not crisp (I left mine a little crisp and liked the crunch they gave).  Check seasoning and add any additional salt if needed.  Sprinkle with peanut and cilantro.  Serve hot!



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