Chicken Pad Thai

Are you ready to go outside of your cooking comfort zone? So am I.

As you may have noticed, I am a 10 or less ingredient gal and better known for my simply to make meals and desserts. Today’s recipe will help you push those limits by adding in a few more ingredients to create the fabulous, worldly dish know as Chicken Pad Thai.

Try it this week and let me know how it goes for you!

Chicken Pad Thai

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
• 2 Tbsp. soy sauce
• 1 tsp. cornstarch
• Juice of 2 limes
• 2 Tbsp. rice vinegar
• 5 Tbsp. fish sauce
• 5 Tbsp. brown sugar
• 1/2 tsp. red pepper flakes
• 10 oz. rice noodles
• 4 Tbsp. sesame oil, divided
• 3 garlic cloves, minced
• 1/4 C. sliced green onions (more for garnish)
• 3 eggs, beaten
• 1 C. bean sprouts
• Salt to taste
• 1/3 cup chopped roasted peanuts
• 1/3 cup chopped cilantro

Directions:

1. In a medium-sized bowl, combine the soy sauce and cornstarch.
2. Add chicken pieces to soy mixture and turn until well-coated.
3. Set aside to marinate.
4. In a small bowl, combine lime juice, rice vinegar, fish sauce, brown sugar and red pepper flakes *set aside*
5. Place rice noodles in a large bowl.
6. Pour boiling water over noodles to cover and let sit 8-10 minutes until al dente.
7. Drain pasta *set aside*
8. In a large skillet or steel wok, heat 2 tbsp. sesame oil over medium-high heat.
9. Add garlic and green onions and cook for 1-2 minutes.
10. Add chicken and soy sauce mixture.
11. Cook until chicken is cooked through.
12. Remove from skillet *set aside*
13. In the same skillet heat 2 tbsp oil.
14. Add the eggs and cook until scrambled.
15. Add the prepared noodles, sauce and chicken.
16. Cook about 2 minutes until well heated.
17. Add bean sprouts and cook another 2-3 minutes until noodles are tender and bean sprouts are not crisp.
18. Add salt to taste.
19. Sprinkle with peanut and cilantro.
20. Serve immediately.