Chicken Pad Thai

Recipe by Cadillacgirl
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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