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Quick & Easy Chicken Pad Thai


@Lotay inspired a round of tweets last night on (follow me at about our favorite Thai dishes, so I decided to post this recipe for quick and easy Pad Thai right here on my blog.

Hey, just because we are moguls and moms doesn’t mean dinner has to be boring!

1 8 oz pkg of rice stick noodles
3 T olive oil
4 scallions thinly sliced white & green parts
2 cloves of garlic chopped
1/4 c. fresh lime juice
3 T. Fish sauce
2 T granulated sugar
1/4 tsp. red-pepper flakes
2 cooked chicken breast halves, thinly sliced
2 T. Peanut Sesame Sauce (I make a lot more than this – recipe follows this one).
1 c. bean sprouts (optional)

1. In large bowl, soak noodles in warm water at 20 minutes. Drain.

2. Warm oil in wok or deep skillet over med. high heat.  Add scallions and garlic. stir-fry 30 seconds. Add lime juice, fish sauce, sugar and pepper flakes. Increase heat to high and stir-fry 1 minute.

3. Stir in cooked chicken, the soaked noodles and the peanut sauce. Cook 3 minutes stirring until chicken iw warm & sauce is incorporated. Transfer to serving bowl, toss with sprouts.

Peanut Sesame Sauce
(This stuff makes ANYTHING taste good!)

1 clove of garlic halved
1/2 c peanut butter (smooth or crunchy your choice)
2 T. reduced sodium soy sauce
1 T. rice wine vinegar
1 T. Asian Sesame oil
1/4 red pepper flakes

In food processor, chop up garlic. Add remaining ingredients PLUS 1/2 cup hot water. Process to blend. Add more water as necessary. Keeps in the fridge – if you have any left.:)

(Recipe adapted from The Working Mother Cookbook.)

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