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Melding of the Months: Chicken Pad Thai Deserves A Page in Your Cookbook

When I read that March was National Noodle Month, National Peanut Month and National Sauce Month, it was a no-brainer to simply meld those ingredients into one of my personal favorite dishes, chicken pad thai.


  • 8 ounces of flat rice noodles
  • 2 cloves of garlic, finely chopped/minced
  • 3 tablespoons of oil
  • 8-10 ounces of chicken, diced
  • 2 eggs, beaten
  • 3⁄4 cup of fresh bean sprouts
  • 1 red bell pepper, sliced
  • Green onions for garnish, chopped
  • 1⁄2 cup of peanuts, I prefer dry roasted
  • 1 or 2 limes, quartered for garnish
  • Fresh cilantro for garnish, chopped


  • 2 tablespoons of creamy peanut butter
  • 3 tablespoons of hoisin sauce
  • 1 tablespoon of soy sauce
  • 5 tablespoons of light-brown sugar
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of siracha


Boil your noodles according to the package directions. Rinse and set aside.

To prepare your sauce, simply mix the sauce ingredients in a bowl and set aside.

For the stir-fry portion, you’ll start by heating about 11⁄2 tablespoons of oil in a saucepan.

Add the chicken and cook through, push to the side of the pan.

Add another dollop of oil, add eggs and scramble.

Toss in noodles, sauce, bean sprouts and about 3⁄4 of your peanuts to the pan and warm.

Plate your dishes and garnish with fresh cilantro, green onions, extra peanuts and a few squeezes of lime — or set lime wedges to the side for garnish.