Chicken Pad Thai
This chicken Pad Thai is easy to make on either a one or two-burner camping stove. Make the pad Thai sauce at home before your trip, or use store-bought sauce to keep things simple!
Servings 2 servings
- 7 oz Pad Thai noodles
- 2 tablespoons sesame oil
- 1 large chicken breast cut into cubes
- 1 small onion diced
- ¼ teaspoon salt
- 2 eggs beaten
- ⅔ cup Pad Thai sauce store-bought, or see recipe below
- ½ cup sliced green onions
- ½ cup chopped cilantro
- ¼ cup chopped peanuts
Pad Thai Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon chili-garlic sauce or Sriracha
- 1 tablespoon fish sauce
- Bring a pot of water to a boil. Once the water is boiling, turn off the heat and submerge the noodles for 8-10 minutes. Noodles are done when they are soft but “al dente.”
- Meanwhile, heat 2 tablespoons sesame oil (or regular vegetable oil if that’s what you’ve got) in a skillet over medium. Once hot, add the chicken, onions, and salt. Saute until the chicken is cooked through and the onions are starting to brown.
- Move the chicken to one side of the pan, lower the heat, then add the eggs to the skillet, stirring them frequently to scramble.
- Once the noodles are done (see step 1), the chicken is cooked through, and the eggs are scrambled, use tongs to lift the noodles out of their soaking water. Add noodles to the skillet, then pour in the pad thai sauce. Stir to coat the noodles.
- Top with green onions, fresh cilantro, and chopped peanuts. Enjoy!
Optional Step At Home (if you’re not using store bought pad thai sauce)
- Combine all the sauce ingredients in a small, sealable jar or bottle and shake to combine. Pack in your cooler.