Chicken Pad Thai ready to be served up

We used leftover rotisserie chicken (from, where else?, Costco!) to create a scrumptious chicken pad Thai meal. As usual, there was plenty — which we’ll use for weekday lunches or quick dinner options. We usually incorporate whatever fresh vegetables we have on hand – including sugar snap peas, snow peas, yellow, orange or green peppers.

Chicken Pad Thai

• 1/2 large rotisserie chicken, boned and  hand shredded, or 2 whole cooked chicken breasts, boned and hand shredded.
• 1 large red pepper, chopped
• 2 medium onions, chopped
• 1 pound mushrooms, cleaned and sliced
• 3 T Extra Virgin Olive Oil, divided
• 4 T Pantai Pad Thai Sauce (9 oz bottle)
• Wide egg noodle of choice, about 6-8 oz uncooked

Add egg noodles to boiling, salted water and cook to package directions. Drain.

1. Heat 1 T EVOO over medium high heat in large skillet or wok. Add sliced mushrooms, saute until browned, stirring frequently, about 5 minutes. Place in small bowl and set aside.

Mushrooms sizzling – you can almost smell the goodness

2. Heat 1 T EVOO over medium high heat in same skillet and add red pepper. Saute until tender and just beginning to brown around edges, stirring frequently, about 8 minutes.

3. Add additional 1 T EVOO to pepper mixture, then add onions. Stir frequently and cook onions and peppers an additional 5 minutes.

Onions get added to red peppers

4. Add mushrooms back into pepper and onion mixture, then add shredded, boned chicken heating until chicken is warmed through.

Mushrooms & chicken added

5. Sprinkle 4 T Pad Thai sauce over mixture, stirring gently to coat.

It’s all in the skillet!

6. Spoon noodles into bottom of individual bowl, then spoon Chicken Pad Thai mixture over top.

Let’s eat!

Serve immediately. Enjoy!