simplified version of the Thai classic with chicken, egg, zucchini, and a silky peanut sauce
- 1 tbsp creamy peanut butter (preferably organic + good quality, it makes all the difference )
- 3 tbsp fish sauce (I like "red boat" brand )
- 3 tbsp rice wine vinegar ((the seasoned one))
- 2 tbsp grade B maple syrup
- 5 tbsp water (divided )
- 12 oz pad thai rice noodles
- 1 small zucchini (sliced into half moons)
- 3-4 chicken thighs (boneless + skinless)
- 1/2 lime
- 2 eggs
- 1 bunch of scallions
- 1/2 tsp salt
- 2 tbsp oil (I used coconut oil)
- Place a large pot of salted water on the stove and allow it to come to a rolling boil
- While the water boils, whisk together your sauce ingredients: peanut butter, rice wine vinegar, maple syrup, fish sauce, and 4 tbsp of water. Set aside.
- Bring a large pan to a medium-high heat and add your 2 tbsp of oil. Dry your chicken breasts really well and season with salt and pepper on both sides. Then add them to the pan and cook for 4 minutes per side, flipping in between.
- Once the water is boiling, add the rice noodles.
- While the chicken and noodles cook, slice your zucchini and scallions. In a small bowl, whisk your eggs with 1 tbsp water.
- When the chicken is cooked on both sides, remove from the pan and set aside.
- Add zucchini and 3/4 of the chopped scallion to the pan and cook on high heat for 2 minutes with a tiny pinch of salt. Save your remaining scallion for the topping.
- Push zucchini to the sides of the pan, making a large space in the middle for the eggs.
- Pour eggs in, and turn the heat down to medium. Stir with a wooden spoon or rubber spatula constantly until the eggs begin to cook. Once they form clumps (they should look like scramble eggs) go over to your chicken and quickly slice it into large chunks.
- Add chicken to the pan, then mix to combine.
- Using tongs, add noodles directly from their water into the pan with chicken and add sauce. Quickly toss noodles with sauce and pan contents. If it feels sticky, add a little bit more water. Your heat should be on high at this point.
- Once the noodles are combined with the toppings (1-2 minutes) top with scallions and squeeze the lime over the pan. Serve immediately! If you'd like, you can also serve with some chopped peanuts and chili flakes and/or sriracha.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entrees
- Method: Stovetop
- Cuisine: Thai
Keywords: chicken pad thai, thai recipes, thai food, easy chicken pad thai, easy thai cooking, thai cooking, pad thai, peanut sauce