Yummy Chicken Pad Thai
from Julianne
Yield
4 servingsPrep
20 minCook
10 minReady
30 minIngredients
8oz rice noodles
3-4 T vegetable oil
1 clove garlic, chopped
8oz chicken, strips
2 eggs
3 T fish sauce
2 T sugar
2 T lime juice
2 T ketchup (or 1 T ketchup and 1 T siracha sauce)
5 T liquid tamarind (1/2 T instant)
6 T crushed peanuts
1 C bean sprouts
red bell pepper strips and chopped green onion for garnish
Ingredients
8oz rice noodles
3-4 T vegetable oil
1 clove garlic, chopped
8oz chicken, strips
2 eggs
3 T fish sauce
2 T sugar
2 T lime juice
2 T ketchup (or 1 T ketchup and 1 T siracha sauce)
5 T liquid tamarind (1/2 T instant)
6 T crushed peanuts
1 C bean sprouts
red bell pepper strips and chopped green onion for garnish
Directions
Soak noodles in lots of hot water for 15 minutes.
Add oil to wok and heat until very hot. Add garlic and cook for a couple seconds.
Add chicken and cook for 2 minutes separating pieces.
Add eggs and cook for 1 to 2 minutes without stirring.
Drain noodles and add to wok. Turn and lift to coat with oil.
Add tamarind, sugar, fish sauce, lime juice and ketchup/siracha. Stir for 1 minute.
Add sprouts and peanuts. Cook for 30 seconds and remove from heat.
Garnish with red pepper strips and chopped green onion and serve.
