The Best Pad Thai!

It has taken me years to perfect this, but I think I finally got it!

The Best Pad Thai!

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    lb boneless chicken cut into strips, shrimp, or tofu

  • 6

    oz stir-fry rice noodles (I like Thai Kitchen)

  • 2

    T lowfat milk

  • 2

    T peanut butter (I like Peanut Butter and Company)

  • 2

    T low sodium soy sauce

  • 1

    T hosin

  • 1

    tsp chili sauce

  • ¼

    cup water

  • 1

    T vegetable oil

  • 4

    green onions chopped

  • ¼

    lb fresh bean sprouts

  • 2

    eggs (optional)

  • 2

    T chopped peanuts

  • Lime for garnish (if desired)

Directions

Cook noodles according to package directions and set aside. Mix milk, peanut butter, soy sauce, hosin, chili sauce and water in a small bowl until smooth and set aside. Heat oil in a large skillet or wok over high heat. Add desired protein and cook until done. Add bean sprouts and green onions and stir fry for an additional minute. Push all ingredients to the edge of the skillet or wok, creating a large space in the center. Scramble the eggs until done. Reduce the heat to low and add the noodles and sauce mixture, tossing to combine. Sprinkle with chopped peanuts right before serving and garnish with lime.


Nutrition

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