About Ricky
Ricky, a retired IT professional and creator of The Seasoned Griddler, shares simple, delicious recipes and practical tips to make griddle cooking approachable for everyone.
Total Cook Time: 34 Minutes
*Veggies ~ 12 minutes (then keep warm on edges)
*Chicken ~ 12 minutes (my chicken was partially frozen)
*Eggs ~ 4 minutes
*Noodles/Sauce/Mixing. ~ 6 minutes
Ingredients
*Mushrooms (24 oz. Baby Bella - could use white mushrooms)
*Bell Peppers (red, yellow, and orange)
*Onions (3 large)
*Chicken breast (1 - 1.5 lbs.)
*Eggs (8)
*Pad Thai Noodles (1 pkg. - Butterfly Brand Jantaboon Rice Sticks Pad Thai Noodles)
*Pad Thai Sauce (2 - 8 oz. jars - Kroger® Thai Inspirations Pad Thai Sauce)
*Butter (total ~maybe 1/2 stick)
Directions
1. Cook the Vegetables — Sauté mushrooms, peppers and onions until tender and lightly browned.
2. Season & Finish the Vegetables — Add a little butter, salt and pepper, then move the vegetables to the cooler side of the griddle.
3. Cook the Chicken — Cook bite-sized chicken breast over medium heat until cooked through, then move aside.
4. Scramble the Eggs — Lower the heat, add oil and cook the beaten eggs slowly until set. Chop into small pieces.
5. Combine the Ingredients — Bring chicken, vegetables and eggs together on the griddle over low heat.
6. Add the Rice Noodles — Add pre-soaked rice noodles and toss everything together.
7. Add the Pad Thai Sauce — Pour in the Pad Thai sauce and toss until the noodles and ingredients are evenly coated.
8. Serve — Continue tossing until everything is hot and well combined, then serve it straight from the griddle.
Notes & Tips
Prep everything before you start. Pad Thai cooks quickly on a hot griddle. Have your noodles, sauce, vegetables, protein, eggs, and toppings ready before turning on the heat.
Keep ingredients moving. Use two griddle spatulas to toss and turn the noodles and ingredients, helping distribute the sauce evenly without letting the noodles stick.
Prepare the Rice Noodles. Soak the rice stick noodles in boiled water for about 3 minutes. Drain, rinse with cold water, and separate the noodles.
For tender mushrooms: Add a small amount of hot water and cover the mushrooms with a griddle dome while they cook. Allow the water to reduce before letting the mushrooms brown.
Keep seasoning light: The Pad Thai sauce provides most of the flavor, so use only a little salt and pepper on the vegetables and chicken.
Clean before cooking the eggs: Scrape and clean the center of the griddle before adding the eggs to remove leftover food and residue.
Cook eggs low and slow: Keep the heat very low to prevent the eggs from browning or burning.
Prevent noodles from sticking: After soaking the noodles, rinse them with cold water and toss with a little oil. If they clump together, gently separate them with your hands or utensils.
Keep the griddle heat low: Once the noodles and sauce are added, avoid high heat. If the noodles begin sizzling too much, reduce or turn off the center burners.
