Chicken Pad Thai

READY IN: 24hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut chicken into bite size pieces and place in a bowl. Add the 1 1/2 tablespoons of soy sauce and mix with chicken. Marinade in refrigerator 2 hours to overnight.
  • Combine the sweet chili sauce, brown sugar, water, soy sauce, peanut butter, and ginger. Mix well until combined. Set aside.
  • Boil noodles for about 5 minutes, drain and rinse with cold water, set aside.
  • Sautee chicken with 2 tablespoons of oil in a preheated wok on medium high heat. Set aside once cooked and browned.
  • Heat the last 2 tablespoons of oil in the wok and sautee garlic for about 10 seconds.
  • Add the eggs, and mix well to make scrambled eggs.
  • Add the sauce and noodles. Mix well.
  • Continue to cook until most of the moisture has cooked off, stirring often to prevent burning of the noodles.
  • Once the moisture has cooked off add the chicken and stir well.
  • Remove from heat and add the green onions, bean sprouts, and peanuts. Serve hot.
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