Recipe by Megan Krape
This is another 'whip up at the last minute' ideas... I made it with all organic ingredients and sauces (other than the Sriracha- a spicy 'Asian Ketchup' which, if you don't have- you MUST get- and the jiff, which you will NEVER get me off of- I will never do organic peanut butter- that is the one thing I REFUSE to give up- haha). It's a pretty easy rendition, but it went over really well at a last minute dinner party!
Top Review by A Good Thing
Wow! This was a bit of work but it was well and truly worth it!! This recipe is as good as any I've had in the Thai restaurants around here. I was a little nervous about trying a Thai dish as I've never done one before but there was no need to be nervous because the directions were good and the flavor was just awesome. Nice job, Megan. Keep those recipes coming. Made for PAC 2007. (:
- 8 ounces Thai rice noodles (Thai Kitchen Brand- 1/2 box)
- 2 eggs
- 3 (6 -7 ounce) boneless chicken breasts
- 1⁄2 cup paad Thai sauce ("Thai Kitchen" Brand)
- 1⁄2 cup organic peanut sauce
- 2 tablespoons creamy peanut butter (Jiff)
- 6 scallions, diced
- 1⁄4 teaspoon garlic
- 1 lime (quartered)
- 1 cup bean sprouts
- 1 teaspoon red pepper flakes
- 2 -3 tablespoons sriracha sauce
- 1⁄2 cup chopped dry roasted peanuts
- 6 tablespoons diced scallions (to garnish)
Directions See How It's Made
- Either grill chicken on your Foreman grill and transfer it to a large sauté pan, or sauté the chicken, cut it into cubes and replace into pan --.
- in a separate pan, scramble two eggs and set aside.
- Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into sauté pan. Simmer 5-10 minutes.
- boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
- Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
- Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
- Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.