Sunday, January 19, 2014

Pad Thai

8 ounces dried, wide and flat rice noodles
1/2 bag broccoli slaw or 3 cups bean sprouts (optional)

Sauce:
1/4 cup brown sugar
1/4 cup soya sauce
2 tbsp rice vinegar
2 tbsp fresh lime juice (about 2) plus wedges for serving
1 tbsp fish sauce
1 tbsp Sriracha (to taste)

1 lb boneless skinless chicken breasts, sliced into small strips
2 Tbsp vegetable oil and a dribble of sesame oil
1 red bell pepper, sliced into thin strips and strips halved
1 1/2 cups matchstick carrots
2 cloves garlic
3 large eggs
4 scallions (green onions), thinly sliced
1/2 cup fresh cilantro
1/2 cup chopped roasted, salted peanuts

Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.

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 saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.

Recipe source: Cooking Classy

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