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Pierogy Pad Thai

 
Pierogy Pad Thai
pierogy pad thai

Traditional Pad Thai is a popular noodle dish from Thailand. The recipe typically includes rice noodles, garlic, chiles, fish sauce (nam pla), tofu and egg.

This recipe is a variation of that dish that uses pierogies instead of noodles which are a type of Eastern European dumpling. We use Mrs. T's premade pierogi and combine them with chicken, peanut sauce, scallions, and bean sprouts for a quick-to-assemble Pad Thai-inspired meal.

Recipe By: Mrs T's Pierogies
  • Prep10 min |
  • Total25 min |
  • Serves 4
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Ingredients

    • 1 (12.8-ounce) package MRS. T’s Potato & Cheddar Mini Pierogies
    • tablespoon butter or margarine
    • 2 large eggs, beaten
    • 1 tablespoon peanut oil
    • 1 large clove garlic, minced
    • 1 pound boneless, skinless chicken breasts, cut into thin slices
    • 1/2 teaspoon salt
    • 1/4 teaspoon crushed red pepper
    • 1/2 cup peanut sauce
    • 1 cup bean sprouts
    • 1/4 cup chopped peanuts
    • 2 scallions thinly sliced

Instructions

Boil pierogies as package directs. Drain.

Meanwhile, melt butter in 12-inch skillet over medium-high heat; cook eggs until just scrambled, stirring constantly. Remove to bowl.

In same skillet, heat peanut oil; over medium heat, cook garlic until lightly browned. With slotted spoon, remove garlic to bowl with eggs.

In drippings remaining in skillet over medium-high heat, cook chicken until well browned and cooked through, stirring constantly. Add salt and crushed red pepper.

Stir in egg mixture, peanut sauce, bean sprouts and cooked pierogies. Toss to mix well. Garnish with chopped peanuts and scallions.

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