Easy Weeknight Pad Thai

Easy Weeknight Pad Thai

Ohhhhh Smith Shull sure does love this recipe!

A quirky little fact about me is that I love Pad Thai.  It’s like one of my ultimate comfort foods.  Anytime I’m really having a bad day, coming off of not feeling well or just need a little pick me up and don’t want to make supper, I get it from a local place by my house.  The noodles, the spice, the crunch, the veggies…I’m all about it!  This easy little weeknight version uses a rotisserie chicken, so seriously, it cooks up in minutes.  My kids really love broccoli the most, so that’s the only veggie I used, but you most certainly could incorporate a few more.  Enjoy!

This recipe serves four to six.

Shopping List
Extra Virgin Olive Oil (EVOO)
2 eggs, lightly beaten
1 (10 oz) package of frozen broccoli florets, defrosted (or use fresh!)
1 rotisserie chicken (or use leftover chicken!), shredded
salt and pepper
½ tablespoon fish sauce (optional)
4 tablespoons soy sauce
1 tablespoon Dijon mustard
2 tablespoons brown sugar
1 (14 oz) box of rice noodles, cooked to al dente and ready to eat (found on the Asian foods aisle)
peanuts to garnish, optional
chili sauce to garnish, optional (found on the Asian foods aisle)
chopped cilantro to garnish, optional

So, we keep fish sauce on hand at our house (it’s a condiment found on the Asian foods aisle).  A little goes a long way because it does have a strong flavor.  You may skip this ingredient if you don’t keep it on hand/don’t think your family would be interested.  I would just increase the soy sauce by ½ tablespoon if you omit the fish sauce.

First, make your sauce.  In a bowl, whisk together your fish sauce, soy sauce, Dijon mustard and brown sugar.  Set aside.

Next, in a very large skillet over medium-high heat, add in a big drizzle of EVOO followed by your two eggs that have been lightly beaten.  Let those scramble up just a minute and then push them off to one side of the skillet.  Add in your broccoli, your chicken, and a good pinch of both salt and pepper.  Let your broccoli and chicken heat up just a minute.  Next, stir in your sauce and let everything come to a simmer together for a few minutes.  Finally, take your cooked and ready to eat rice noodles (or you really could just use fettuccine noodles) and stir that in.  Toss everything together.

When you’re ready to plate, you can garnish with peanuts, chili paste (my favorite!) and/or cilantro.

The little bit of sauce goes a long way!  Noodles, chicken, broccoli and fun toppings…now, that’s a supper that makes me happy!

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  • Charmaine Ng | Architecture & Lifestyle Blog March 19, 2019 at 5:14 am

    Sooo good! I love Thai food. Can’t wait to try this recipe! I’m lucky I can fly to Thailand cheaply basically anytime since it’s close to Hong Kong!

    Charmaine Ng | Architecture & Lifestyle Blog

  • Narci March 19, 2019 at 5:58 am

    Yum! This sounds delicious!

  • Laura March 19, 2019 at 8:38 am

    This looks so good and easy, and something different to mix it up on a weeknight!

  • Chelsey Fernandez March 19, 2019 at 9:13 am

    Ah pad thai is my favorite too!! I’ve been wanting to try to make it at home but Asian food is so intimidating to me. Trying your recipe ASAP!!

  • Susan Kilner March 20, 2019 at 7:45 am

    Curious about the big pinch of salt? With the sou sauce and fish sauce I would think it would make it very salty?

    • Mix and Match Mama March 20, 2019 at 8:05 am

      With all the broccoli and unseasoned pasta, I think it needs a bit more.