Chicken Pad Thai

This is a flavorful dish that is an easy to throw together for a weeknight dinner, especially if you have rotisserie chicken in your fridge. When you first put the sauce in the pan, it doesn't smell the best (I blame the fish sauce), but keep cooking and in the end it tastes great!  I didn't have peanuts on hand, but I think a few chopped peanuts would add a perfect crunch and flavor.

Quick Chicken Pad Thai

8 ounce dried rice stick noodles, about 1/8 inch wide like fettuccine
3/4 cup warm water
1/4 cup fish sauce
1/4 cup juice from 2 limes
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
3 cups shredded chicken (rotisserie chicken is perfect for this)
4 garlic cloves
1/4 cup bean sprouts
1/4 cup chopped fresh cilantro leaves
optional: 3 tablespoons chopped peanuts

Cover rice noodles with hot tap water in large bowl and soak until softened, but not fully tender, about 20 minutes and then drain. Meanwhile, put warm water, fish sauce, lime juice and sugar  in jar and shake until sugar is dissolved.

Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture until noodles are coated with sauce, about 2 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly until noodles are tender, about 3 minutes. Add fresh cilantro and chopped peanuts on top if you desire. Enjoy!