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Chicken Pad Thai

Ingredients

  • 4-6 oz. lo mein egg noodles
  • 1 1/2 Tbsp. vegetable oil divided
  • 8 oz. chicken shrimp or pork (ground or not)
  • 3 garlic cloves minced
  • 1 bunch green onions cut into 1" pieces green and white
  • 1 c. julienned carrots
  • 1 c. julienned mixed red and yellow bell pepper
  • 2 eggs
  • 1 can bean sprouts drained and rinsed
  • sugar snap or snow peas optional
  • PAD THAI SAUCE:
  • 2 Tbsp. fish sauce
  • 2 Tbsp. soy sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sriracha
  • 2 Tbsp. smooth peanut butter
  • GARNISH:
  • lime wedges
  • 1/2 c. roasted peanuts crushed
  • 1/4 c. chopped fresh cilantro

Instructions

  1. Cook the lo mein noodles according to package directions. Set aside.
  2. Pad Thi sauce: Whisk all the suce ingredients t5ogether in small bowl then set aside until finishing the dish.
  3. Put about half of the vegetable oil in large saute pan (or wok) and cook until no longer pink. I used ground chicken so it cooked pretty fast. Remove from pan and set aside.
  4. Add the remaining oil to pan and add the green onions (save about 1/3 cup for garnish), carrots and peppers. Saute for about 4-5 minutes. Add in the garlic and cook another 30 seconds.
  5. Move veggies to one side of pan and crack the two eggs into pan. As they start to cook, break them up nd scramble using a spatula into little pieces. This should take about 1 minute. Add in the sugar snap/snow peas if using.
  6. Ready to assemble, add in the chicken (pork or shrimp), half of the beat sprouts, the cooked noodles, half the cilantro and sauce. Toss this to make sure everything is covered with the sauce and heated through. You can add 1-2 Tbsp. water if it seems to dry. Put the Pad Thai into large serving bowl or platter. Garish with remaining bean sprouts, peanuts, cilantro and lime wedges.
  7. Serve immediately. Bon Appetite!

Recipe Notes

If using boneless chicken breastnor thighs (I used ground) cut into small pieces before cooking. The fish sauce may smell like the nastiest thing you have ever smelled but believe me it adds to the flavor of Asian dishes.