Chicken Pad Thai Dish (Print Version)
# Ingredients:
→ Sauce
01 -
6 tablespoons brown sugar
02 -
6 tablespoons soy sauce
03 -
2 tablespoons rice vinegar
04 -
4 teaspoons chili garlic sauce or sriracha sauce
05 -
Juice of 1 lime
→ Pasta
06 -
12 ounces Thai rice noodles
07 -
1.5 pounds chicken breasts, sliced into thin strips
08 -
2 tablespoons oil, divided
09 -
3 eggs, beaten
10 -
1 red bell pepper, sliced thin
11 -
2 cups bean sprouts
12 -
1 cup matchstick carrots
13 -
2 green onions, chopped
14 -
1/4 cup peanuts, chopped
15 -
Cilantro, for garnish
# Instructions:
01 -
Mix all the sauce ingredients together in a bowl and set aside.
02 -
Cook the noodles according to the package instructions.
03 -
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat and cook the chicken for 4-6 minutes until done. Remove from the pan and set aside.
04 -
Heat 1 teaspoon of oil in the skillet. Add the eggs and scramble until done. Remove from the pan.
05 -
Add 2 teaspoons of oil and sauté the bell pepper for 1-2 minutes. Add the bean sprouts and carrots and cook for 1-2 more minutes.
06 -
Add the drained noodles, cooked chicken, scrambled eggs, and sauce to the skillet. Cook for 1 more minute while tossing.
07 -
Serve the dish garnished with cilantro and chopped peanuts.