Chicken Pad Thai

"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."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by IngridH photo by IngridH
Ready In:
30mins
Ingredients:
19
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. We liked this, but just seemed to miss a little of the flavour of the Pad Thai we usually have.<br/>Everyone liked this and it was very easy and simple to make.
     
  2. This is super easy & the flavor far outshines the effort required. The noodles were well seasoned with a nice Thai sauce and the dish was colorful. Thank you for sharing the recipe!
     
  3. I love Phad Thai, but rarely make it at home for some reason. This recipe may change all that. It's so easy, and produces a beautiful dish that's comparable to very good take-out. I'll be making this one again! Made for ZWT9
     
  4. Very easy and flavorful variation! I admit to being skeptical of the ketchup, but there are plenty of other seasonings to turn it into something new. Thanks for sharing!
     
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RECIPE SUBMITTED BY

<p>Picture taken just for Zaar - mmmm milkshake...</p> <p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p> <p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream.&nbsp;<br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
 
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