One of the traditional takeout things about chicken stir fries is how they have chicken that looks like it was almost shaved, similar to Mongolian Beef in restaurants. And with a quick stir fry like this, chicken cooking in no time is super helpful. This means instead of chicken you’re use to pulling apart in recipes like BBQ Pulled Chicken, this cuts across those muscle fibers so it’s like a group of super thin pieces of chicken instead of a long piece of a single cut of meat.
The reason the chicken is so tender is because you are cutting the chicken against the grain. This makes chicken pieces that are so tender that they are so easy to chew through. It isn’t about cutting the chicken into fajita sized strips, this is about cutting them to the shape of a very thin matchbook. The key in this recipe, look at the photos closely is how thinly the chicken is cut. We try to keep the chicken pad thai healthy, using chicken breast meat, and we often add in zucchini noodles and carrot noodles like in one of our favorite recipes, Healthy Thai Peanut Chicken Zucchini Noodles. Making the leap to noodles with fish sauce was big enough for our household, so we kept it as kid friendly as we could by swapping out the shrimp and tofu for easy (super thinly) sliced chicken breast meat. Chicken Pad ThaiĬhicken Pad Thai was the first Pad Thai we ever made at home. I’d pretend I’m healthy and don’t eat a lot of carbs but I think this site shows my noodle love runs pretty deep. We are all about Asian noodles including Easy Pad Thai, Pad See Ew, Chicken Lo Mein and Classic Chinese Chow Mein. Easy Chicken Pad Thai with rice noodles, Scallions and peanuts in less than 30 minutes that tastes just like your favorite thai takeout restaurant.
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