Chicken Pad Thai
Serves 4
Chicken breast, sliced thin 10oz
Chicken marinade:
Fish sauce 1 Tablespoon
Chili oil 1 teaspoon
Corn starch 1 Tablespoon
Pad Thai noodles 8oz package
Fish sauce ½ cup
Rice wine vinegar ¼ cup
Brown sugar ¼ cup
Creamy peanut butter 1 Tablespoon
Ketchup 3 tablespoons
Lime wedges 4
Chopped cilantro ¼ cup
Chopped peanuts ¼ cup
Bean sprouts 1 cup
Scallions, sliced 1 cup
Garlic, minced 3 cloves
Canola oil 2 tablespoons
Egg 3
Method of prep:
Soak the noodles in warm water in a bowl for about 20 minutes or until soft. In a medium sized bowl, add sliced chicken and marinade ingredients. Thoroughly coat. Heat a large skillet over high heat. Add chicken and sauté in half of the canola oil until fully cooked (internal temperature should reach 165 degrees). Remove chicken. Lower heat to medium and add remaining canola oil, all of the garlic and half of the scallions and sweat until translucent. Add Egg to the pan and scramble. Add fish sauce, brown sugar, peanut butter, rice vinegar, and ketchup to the pan. Stir until sugar is dissolved. Add noodles and chicken to the pan and coat with sauce. Set 4 plates out and plate noodles and chicken. Garnish with chopped peanuts, cilantro, remaining scallions and lime wedges. Enjoy!