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CHICKEN - Pad Thai
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Pad Thai Recipe courtesy Good Housekeeping, 2012 Show: Drop 5 Lbs with Good Housekeeping 3 Stars INGREDIENTS | |
1 package (7- to 8-ounce) | rice stick noodles, ( rice vermicelli), or 8 ounces angel hair pasta per recipe |
1/4 cup | fresh lime juice |
1/4 cup | Asian fish sauce,, ( nam pla) |
2 tablespoons | sugar |
1 tablespoon | peanut |
canola oil, alternative | |
1 boneless, skinless chicken breast cut into 1/2 inch pieces | |
2 cloves | garlic, finely chopped |
1/4 teaspoon | crushed red pepper |
3 large | eggs, lightly beaten |
6 ounces (about 2 cups) | fresh bean sprouts, rinsed and drained |
1/4 cup | unsalted roasted peanuts, coarsely chopped |
3 | green onions, thinly sliced |
1/2 cup (loosely packed) | fresh cilantro leaves |
Lime wedges |
DIRECTIONS
In large bowl, soak rice stick noodles, if using, in enough hot water to cover, for 20 minutes; drain. With kitchen shears, cut noodles into 4-inch lengths. If using angel hair pasta, break in half, cook in large saucepot as label directs, then drain and rinse with cold running water.
Meanwhile, in small bowl, combine lime juice, fish sauce, and sugar. Prepare all remaining ingredients and place next to stove for easy assembly.
In 12-inch skillet, heat oil over high heat until hot but not smoking. Add chicken, garlic, and crushed red pepper; cook, stirring, 1 minute. Add eggs and cook, stirring, until just set, about 20 seconds. Add drained noodles and cook, stirring, 2 minutes. Add fish-sauce mixture, half of bean sprouts, half of peanuts, and half of green onions; cook, stirring, 1 minute.
Transfer Pad Thai to warm platter or serving bowl. Top with remaining bean sprouts and sprinkle with remaining peanuts, remaining green onions, and cilantro. Serve with lime wedges.
Recipe uploaded with Shop'NCook for iPhone.
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