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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Canadian Living, and their show Best Recipes Ever and I gotta say... I love this Pad Thai! I use salted peanuts usually, as that's what I have... You can use Splenda in place of the sugar in the sauce. Ingredients:
2/3 cup chicken stock |
1/2 cup ketchup |
1/4 cup fish sauce |
2 tablespoons granulated sugar |
2 tablespoons cornstarch |
1 teaspoon grated lime rind |
2 tablespoons lime juice |
1 teaspoon hot pepper sauce |
14 ounces wide rice stick noodles (about 1/2 package) |
4 teaspoons vegetable oil |
2 eggs, lightly beaten |
1 lb boneless skinless chicken breast, sliced |
4 carrots, thinly sliced |
1 red bell pepper, sliced |
2 garlic cloves, minced |
1 tablespoon minced ginger |
2 cups bean sprouts |
2 green onions, sliced |
1/4 cup chopped unsalted peanuts |
Directions:
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 2 tsp (10 mL) 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 3 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.
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