Masa — Blog — Chelsey Nelson

The summer of my college internship, I discovered a restaurant that would hold a sweet sentimental spot in my life. Enter: Masa. Let's just say I went there enough that they greeted me by name when I walked in. And so began my discovery of Chicken Pad Thai - my favorite dish on the planet, aside from a hot pizza. My second date with my husband was at Masa. I even had my bachelorette dinner there! It's a winner.

In the past, I never really thought to try making Chicken Pad Thai. Somehow, I assumed something that good would be too much hassle to make at home. But I recently saw a snapchat by another blogger quickly showing some Pad Thai supplies in her kitchen. After squinting to see a few of the ingredients, I set out to make some at home! It was a hit. I don't know why I've denied myself this joy for so long. This recipe blends just the right amount both ready-made and fresh ingredients. Derrik has proclaimed it better than the Masa version. I'm really into it.

What you'll need for 4 servings:

1 pound chicken, cut in thin slices (shrimp is a great alternative)
8 oz Thai Kitchen Pad Thai noodles (rice noodles)
3/4 cup Thai Kitchen Pad Thai sauce (like this, but I also found a Kroger brand available - both are tasty!)
1 egg
2 oz chopped peanuts
1/2 cup chopped green onion
3 cloves diced fresh garlic
1/2 cup chopped fresh cilantro
3/4 cup shaved white onion pieces
3/4 cup canned bean sprouts
1/4 cup brown sugar

Cooking steps:

Saute onion and garlic until it starts to soften
Cook chicken with onion and garlic
Scramble egg in skillet with chicken
Place noodles in warm water for 10 minutes
Drain noodles and add to skillet
Add sauce, bean sprouts, green onion, 3/4 of cilantro and brown sugar - stir to combine
Top with chopped peanuts and remaining cilantro to serve