Chicken Pad Thai
photo by Starrynews
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
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
-
PAD THAI
- 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
- 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
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. <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>