Quick and easy recipe that leaves lots for leftovers!
Ingredients
- 1 package pad thai or vermicelli noodles
- 4 eggs
- 1 bell pepper, sliced thin
- Bean sprouts or cabbage or any other crunchy vegetables, sliced thin
- 2 chicken breasts, sliced thin
- 1/2 cup crushed peanuts (optional)
- 1/4 cup chopped green onions (optional)
- 1/4 cup chopped cilantro (optional)
- 1/4 cup fish sauce
- 1/4 cup sriracha sauce
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup lime juice
Directions
- Combine fish sauce, sriracha sauce, brown sugar, soy sauce, rice vinegar, and lime juice in a bowl. Set aside for later
- Heat up wok or large fry pan with sesame oil
- Scramble and cook the eggs, take off heat and set aside for later
- Add more sesame oil to the Wok/pan and add the sliced chicken
- Start a pot of boiling water for the noodles
- Add the bell peppers to the Wok and fry for a few minutes
- Add the noodles to the boiling pot of water and cook according to the directions on the package
- Add remaining vegetables, cooked eggs, cooked noodles, and pad Thai sauce. It will be quite saucy, but will reduce with further cooking
- Serve with optional toppings of peanuts, green onions, and/or cilantro
- Enjoy!