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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is another 'whip up at the last minute' ideas... I made it with all organic ingredients and sauces (other than the Sriracha- a spicy 'Asian Ketchup' which, if you don't have- you MUST get- and the jiff, which you will NEVER get me off of- I will never do organic peanut butter- that is the one thing I REFUSE to give up- haha). It's a pretty easy rendition, but it went over really well at a last minute dinner party! Ingredients:
8 ounces thai rice noodles (thai kitchen brand- 1/2 box) |
2 eggs |
3 (6 -7 ounce) boneless chicken breasts |
1/2 cup paad thai sauce ( thai kitchen brand) |
1/2 cup organic peanut sauce |
2 tablespoons creamy peanut butter (jiff) |
6 scallions, diced |
1/4 teaspoon garlic |
1 lime (quartered) |
1 cup bean sprouts |
1 teaspoon red pepper flakes |
2 -3 tablespoons sriracha sauce |
1/2 cup chopped dry roasted peanuts |
6 tablespoons diced scallions (to garnish) |
Directions:
1. Either grill chicken on your Foreman grill and transfer it to a large sauté pan, or sauté the chicken, cut it into cubes and replace into pan -.
2. in a separate pan, scramble two eggs and set aside.
3. Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into sauté pan. Simmer 5-10 minutes.
4. boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water.
5. Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute.
6. Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING).
7. Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.
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