Pantry Pad Thai

Trader Joe's used to have a Pad Thai kit.  I loved it.  But, like my favorite lip gloss, TV shows and other things of yesteryear, they discontinued it.  Boo.

I bought rice noodles instead, thinking, "surely I can make my own Pad Thai sauce."  Every recipe I came across called for weird ingredients.  Things like fish sauce, tamarind paste, palm sugar and sriracha.

Only one problem.  I refuse to buy spices and such that can't be repurposed for another recipe.  So Google to the rescue. A little substituting here, some tweaking there... and bingo.  Pad Thai can be made with things quite possibly already in your pantry!

Pantry Pad Thai

Serves 4

Ingredients

• Sauce
• 2 tablespoons brown sugar
• 2 limes, juiced, plus additional for garnish
• 3 tablespoons soy sauce
• 2 tablespoons creamy peanut butter
• 1/4-1/2 teaspoon red pepper flakes { depending on how spicy you'd like }
• 1/4 teaspoon Chinese five spice
• Main Dish
• 8 oz rice noodles
• 2 small chicken breasts
• 2 teaspoons Chinese five spice
• 3 teaspoons vegetable oil
• 3 scallions, whites and greens separated and thinly sliced
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/2 cup fresh cilantro
• Bean sprouts { optional }
• Chopped peanuts for garnish

Instructions

• Prepare noodles according to package directions.  Drain.
• Whisk together sauce ingredients and set aside.

• Slice chicken into one-inch cubes and season with Chinese five spice.  Set aside.

• Prep scallions, slicing whites thinly and greens in 2-3 inch lengths.

• Heat 2 teaspoons oil in a large skillet over medium-high heat.
• Add chicken and saute until done, about four minutes.  Transfer to a plate, cover with aluminum foil and keep warm.

• Add remaining teaspoon of oil, scallion whites and garlic to skillet, cooking and stirring until fragrant { about 30 seconds }.

• Add eggs and scramble until nearly set.  Transfer mixture to a plate and set aside.

• Add noodles, scallion greens and sauce to skillet.  Cook and toss until noodles are soft { about one minute }.

• Return chicken and egg mixture to pan.  Gently break up eggs while tossing with noodles.

• Plate each portion, top with crushed peanuts, cilantro and bean sprouts. Garnish with lime wedges and serve.

It may not be authentic, but it sure is delicious!