Chicken Pad Thai
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • ½ (14 oz/400 g) pkg wide rice stick noodles
  • ⅔ cup chicken stock
  • ½ cup ketchup
  • ¼ cup fish sauce
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp grated lime rind
  • 2 tbsp lime juice
  • 1 tsp hot pepper sauce
  • 2 tbsp vegetable oil
  • 2 eggs, lightly beaten
  • 1 lb boneless skinless chicken breasts, sliced
  • 2 small carrots, thinly sliced
  • 1 sweet red pepper, sliced
  • 2 cloves garlic, minced
  • 1 tbsp minced gingerroot
  • 2 cups bean sprouts
  • 2 green onions, sliced
  • ¼ cup chopped unsalted peanuts
Instructions
  1. In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
  2. Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
  3. In wok or large skillet, heat 1 tbsp of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
  4. Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
  5. 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.
  6. Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 5-6 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
  7. 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.
Notes
Source: CanadianLiving.com
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-pad-thai/