I have made this dish far more times than I can count. It’s one of those meals that you can just eat bowls and bowls of and never have enough — and it’s even better the next day! Plus, it has so many great options for garnishes and of course I can never quite enjoy it without my favorite peanut sauce on top (linked below). WAY better than take-out.
16 oz rice noodles
4 tablespoons peanut oil, divided
2 eggs, beaten
3 boneless, skinless chicken breasts, diced to 1” pieces
1 teaspoon ginger, grated
3 cloves garlic, minced
1 head of bok choy, coarsely chopped, white and green parts separated
1 carrot, grated
4 scallions, chopped white and green parts
1/2 cup cocktail peanuts, coarsely chopped
8 oz Pad Thai Sauce
Garnishes: chopped cilantro, lime wedges, chopped peanuts, jalapeño slices, peanut sauce
In a large bowl, fill with steaming hot tap water. Add noodles and set timer for 30 minutes to allow to cook while you complete your prep work. Drain when timer is done and set aside. They should be slightly al dente and will finish cooking fully in the wok.
Heat 2 tablespoons oil in a large wok over medium high heat. Scramble the eggs lightly for 30 seconds. Add chicken and fry until cooked through, stirring often. Transfer scrambled eggs and chicken to a plate and set aside.
Heat remaining oil in the wok. Add garlic and ginger and cook a few seconds until just fragrant and add white portion of bok choy and grated carrot. Stir frequently. After a few minutes, add noodles, remaining bok choy, scallions, peanuts and Pad Thai sauce and stir frequently over medium-high heat.
Once noodles are fully cooked, add back the chicken and scrambled eggs to warm.
Serve with garnishes and serve hot.