CHICKEN PAD THAI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Pad Thai image

This is from Canadian Living, and their show Best Recipes Ever and I gotta say... I love this Pad Thai! I use salted peanuts usually, as that's what I have... You can use Splenda in place of the sugar in the sauce.

Provided by Cadillacgirl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2/3 cup chicken stock
1/2 cup ketchup
1/4 cup fish sauce
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon grated lime rind
2 tablespoons lime juice
1 teaspoon hot pepper sauce
14 ounces wide rice stick noodles (about 1/2 package)
4 teaspoons vegetable oil
2 eggs, lightly beaten
1 lb boneless skinless chicken breast, sliced
4 carrots, thinly sliced
1 red bell pepper, sliced
2 garlic cloves, minced
1 tablespoon minced ginger
2 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted peanuts

Steps:

  • In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
  • Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
  • 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.
  • Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
  • 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. 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.

There are no comments yet!