Classic Chicken Pad Thai
photo by JinithA SanjO
- Ready In:
- 1⁄2 cup low-fat coconut milk
- 6 tablespoons creamy peanut butter
- 4 tablespoons light soy sauce
- 4 tablespoons fresh squeezed lime juice
- 1⁄2 tablespoon rice wine vinegar
- 2 tablespoons brown sugar
- 2 teaspoons grated gingerroot
- 1⁄2 teaspoon red pepper flakes
Chicken stir fry
- 1⁄2 tablespoon canola oil
- 1⁄2 tablespoon dark sesame oil
- 1 -2 teaspoon curry powder (optional)
- 1 lb chicken breast, cut up into bite size pieces
- 6 -8 ounces frozen sugar snap peas
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1⁄4 cup dry roasted peanuts, chopped (lightly salted)
- 1⁄2 lb cooked noodles or 1/2 lb cooked pasta
- In a bowl combine all sauce ingredients and set aside.
- Cook noodles or pasta, drain, and set aside.
- In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
- Serve garnished with chopped peanuts and cilantro.
Questions & Replies
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Very good and very easy! We doubled the crushed red pepper and it was hot, but that is exactly how we like it. I left out the onion b/c I am not a fan. We didn't have any peas either, but I will add them next time. I added the suggested curry as well. It filled the house with the scent of so many complex spices. Thanks!
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