Recipe by Cadillacgirl
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.
- 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
Directions See How It's Made
- 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.