Chicken Pad Thai

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Noodles

package (8 oz) rice stick noodles

tablespoons peanut or canola oil

cloves garlic, finely chopped

medium green onions, sliced (1/4 cup)

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

tablespoons soy sauce

eggs, beaten

cup fresh bean sprouts

Juice of 1 lime

tablespoons rice vinegar

tablespoons fish sauce

1/4

cup sugar

Crushed red pepper flakes to taste

1/3

cup chopped peanuts

1/4

cup chopped fresh cilantro

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1

In large bowl, soak noodles in boiling water about 10 minutes or until soft. Drain; set aside.
2

Meanwhile, in small bowl, mix sauce ingredients; set aside.
3

In wok or large heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add garlic and onions; stir-fry 2 minutes. Add chicken and soy sauce; stir-fry 3 to 5 minutes longer until chicken is no longer pink in center. Remove chicken to plate; cover to keep warm.
4

In wok, heat remaining 2 tablespoons oil over medium-high heat. Add eggs; cook 2 to 3 minutes, stirring until scrambled and firm. Add softened noodles, sauce and chicken. Cook 2 minutes. Add bean sprouts; cook 2 to 3 minutes longer, stirring frequently, until noodles are tender and sprouts are no longer crisp. If mixture seems dry, stir in 1/4 cup water and cook until thoroughly heated.
5

Spoon into large serving bowl or individual bowls. Sprinkle with peanuts and cilantro.

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Beef, pork or shrimp can be substituted for the chicken.
If you can’t find fish sauce, substitute 2 tablespoons soy sauce and 1 tablespoon dry sherry.
When using fresh bean sprouts in a recipe, be sure to cook them thoroughly; don’t eat them raw.
Lime wedges and julienned carrots also make a nice garnish.

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No nutrition information available for this recipe