Chicken Pad Thai

Directions

1. Preheat your Blackstone griddle to medium heat. While it's heating up, season the chicken cutlets with a little olive oil, salt, and pepper on both sides.

2. Once the Blackstone is warmed up, add a little olive oil on the griddle and cook the chicken cutlets. When they're fully cooked, remove them from the griddle and chop them up. They will be added back to the griddle later.

3. While the chicken is cooking, thinly slice the shallots (you can use a mandoline for this) and mince the garlic. After removing the chicken, add a small amount of oil to the griddle where the chicken was cooking, and cook the shallots for about 2 minutes. Then add the minced garlic. It's important not to add the garlic first, as it may burn before the shallots have time to caramelize.

4. In a large mixing bowl, combine the rice wine vinegar, soy sauce, fish sauce, brown sugar, and Sriracha. Mix well and set aside.

5. Cook the rice noodles either on your stove top or on the griddle. If you have a range top combo Blackstone, it's convenient to do it outside. Cook the noodles until they are just before being fully done and have them ready.

6. Now that the shallots and garlic are cooked, return the chopped chicken to the griddle along with the cooked rice noodles. Add about half of the sauce to the mixture and toss everything together. While the sauce reduces a little, crack three eggs next to the noodles, briefly cook them, and then fold them into the noodles and chicken. Add the remaining sauce, bias-cut green onions, and bean sprouts. Toss everything together to mix well.

7. For serving, garnish the dish with chopped peanuts, a little chopped green onion, and a small lime wedge. If you have chopsticks, use them to enjoy your meal!