Ingredients: |
Ingredients: Pad Thai
INGREDIENTS
10 oz Thai rice noodles
1 lb boneless skinless chicken breasts, sliced into small strips
2 tbsp vegetable oil
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 red bell pepper sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
4 green onions, whites minced, greens sliced into 1-inch pieces
2 cups bean sprouts
3 large eggs
1/2 cup unsalted peanuts, roughly chopped
1/3 cup cilantro, chopped
Red pepper flakes and sesame seeds (optional)
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Directions: |
Directions:INSTRUCTIONS
1. Prepare rice noodles according to the directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice, and fish sauce, set aside.
2. While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and sauté until cooked through, about 4-6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and sauté 1-2 minutes then add garlic, green onions, and bean sprouts. Sauté 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs are cooked through. Add in chicken, noodles, and sauce and toss everything together and cook 1-2 minutes.
3. Serve warm topped with cilantro, peanuts, and optional red pepper flakes and sesame seeds |
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