Pad Thai

Ingredients

  • 1/2 package dehydrated Thai rice noodles
  • 4 T fish sauce
  • 6 T rice wine vinegar
  • 3 T sugar
  • 1 t red pepper flakes
  • 6 T Pad Thai sauce (Thai Kitchen Original Pad Thai Sauce – Hornbacher’s)
  • 2 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 2 chicken breasts – cooked and sliced into bite-sized chunks
  • 8-10 green onions – chopped into bit-sized pieces
  • 1-1/2 cup (approx) bean sprouts
  • Chopped peanuts
  • 1 Lime

    • Directions

    1. In a large bowl, combine the noodles with cold water to cover. Soak until just tender, about 60 minutes, then drain.
    2. In a small bowl, combine the fish sauce, vinegar, and sugar, red pepper and Thai sauce then stir until the sugar dissolves. Set aside.
    3. In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for about 30 seconds (do not brown).
    4. Add chicken and cook until heated through – about 2-3 minutes.
    5. Add fish sauce mixture, onions, sprouts, and noodles, and cook, stirring, until warmed through and the liquid is near gone (2-3 minutes).
    6. Transfer to a serving platter and toss with lime juice.
    7. Serve immediately with lime wedges and top with peanuts as desired.

    Notes

  • Servers 2-4.

    • Category

  • Main Dish

    • Keywords

  • Bean Sprouts
  • Chicken
  • Pad Thai Sauce
  • Rice Noodles
  • Rice Wine Vinegar

    • C u i s i n e S c h u l z