Chicken Pad Thai

Photo by Michael K.
Adapted from bettycrocker.com

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • Noodles:

  • 1

    package (8 oz) rice stick noodles

  • 4

    tbsp. peanut or canola oil

  • 3

    cloves garlic, finely chopped

  • 4

    medium green onions, sliced (1/4 cup)

  • 1

    lb. boneless skinless chicken breasts, cut into bite-size pieces

  • 2

    tbsp. soy sauce

  • 2

    eggs, beaten

  • 1

    c. fresh bean sprouts

  • Sauce:

  • Juice of 1 lime

  • 3

    tbsp. rice vinegar

  • 3

    tbsp. fish sauce

  • 1/4

    c. sugar

  • Crushed red pepper flakes to taste

  • Garnish:

  • 1/3

    c. chopped peanuts

  • 1/4

    c. chopped fresh cilantro

Directions

In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside. Meanwhile, in small bowl, mix sauce ingredients; set aside. In wok or large heavy skillet, heat 2 tbsp. of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3-5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm. In wok, heat remaining 2 tbsp. oil over medium-high heat. Add eggs; cook 2-3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2-3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 c. water and cook until thoroughly heated. Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.

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