Chicken Pad Thai

By á-44783

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

Details

Preparation time 20mins
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

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.