Thai Chicken Noodles (Printable Version)
Enjoy a flavorful mix of noodles, juicy chicken, and bold Thai spices in this Chicken Pad Thai.
# Ingredients:
→ Sauce
01 -
4 teaspoons sriracha or chili garlic sauce
02 -
2 tablespoons of rice vinegar
03 -
6 tablespoons of soy sauce
04 -
6 tablespoons of brown sugar
05 -
Juice from one lime
→ Pasta
06 -
1 red bell pepper, thinly sliced
07 -
1/4 cup of chopped peanuts
08 -
12 ounces of Thai rice noodles
09 -
3 eggs, beaten
10 -
1.5 pounds of thinly sliced chicken breast
11 -
2 tablespoons of oil, split
12 -
2 cups of bean sprouts
13 -
1 cup of shredded carrots
14 -
Cilantro for topping
15 -
2 green onions, finely chopped
# Steps:
01 -
Stir together all the sauce ingredients in a bowl, then set it aside for later.
02 -
Follow the cooking instructions on the noodle package to prepare them.
03 -
In a large, non-stick pan, warm up 1 tablespoon oil over medium-high heat. Stir-fry the chicken strips for 4 to 6 minutes until fully cooked, then take them out of the pan.
04 -
Use the same skillet, pour in 1 teaspoon of oil, and cook the beaten eggs while scrambling them. Remove them when done.
05 -
Heat 2 teaspoons of oil in the pan, toss in the bell pepper, and cook for about 1 to 2 minutes. Add the carrots and bean sprouts next, letting them cook for another couple of minutes.
06 -
Mix the drained noodles, scrambled eggs, cooked chicken, and sauce into the skillet. Stir everything together and cook for one minute.
07 -
Dish out portions and sprinkle with chopped peanuts and cilantro.