Chicken Pad Thai

By Bostoncook

Ingredients

• 1/2 pkg rice noodles (14 oz/400 g)
• 2/3 cup chicken stock
• 1/2 cup ketchup
• 1/4 cup fish sauce
• 2 tbsp granulated sugar
• 2 tbsp cornstarch
• 1 tsp grated lime rind
• 2 tbsp lime juice
• 1 tsp hot pepper sauce
• 4 tsp vegetable oil
• 2 eggs, lightly beaten
• 1 lb boneless skinless chicken breasts, sliced
• 4 carrots, thinly sliced
• 1 sweet red pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp minced ginger
• 2 cups bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped peanuts

Details

Servings 6

Preparation

Step 1

1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.

2. Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.

3. In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.

4. Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.

5. Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute. Return chicken to pan.

6. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside. Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

Notes: This was probably somewhere between "good" and "very good" - it was definitely healthy, filling, and tasty - just didn't really taste like Pad Thai. Added shrimp, which I'd do again if I repeated the recipe., although I likely won't given other, better recipes and available takeout! Recipe originally said this serves 4, I'd say it's really closer to 6-8.