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Family Friendly Chicken Pad Thai

by on June 25, 2012 in Main Courses, Pasta

See this recipe post on Lauren's Latest’s site!

June 25, 2012 Main CoursesPasta
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Difficulty Easy

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Recipe Description

Use everyday common ingredients to whip this up for dinner tonight.

Preparation Instructions

In a small bowl, combine the soy sauce, hoisin, sugar, garlic, vinegar, Worcestershire and red pepper flakes together. Microwave 30 seconds to 1 minute or until the sugar dissolves. Set aside.

Bring a large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.

In a large wok or skillet, heat oil over medium high heat. Cook chicken and onions together until browned. Move to one side of the pan. Crack eggs into a small bowl and beat with a fork. Pour into the empty side of the pan and stir to scramble. Toss in carrots, bean sprouts, cooked noodles and sauce until all coated. You may add in 1/4-1/2 cup water if you think there isn’t enough sauce. Cook another 2 minutes to heat veggies through.

Serve with cilantro, peanuts, lime wedges, and green onion.

Ingredients

  • 4 Tablespoons Soy Sauce
  • 3 Tablespoons Hoisin Sauce
  • 4 Tablespoons Sugar
  • 4 cloves Garlic, Grated Or Finely Minced
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • 1 pinch Red Pepper Flakes
  • 7 ounces, weight Rice Noodles
  • 3 Tablespoons Canola Oil
  • 1 pound Skinless, Boneless Chicken Breast, Cut Into Bite-sized Pieces
  • 1 cup Sliced Yellow Onion
  • 1 whole Eggs
  • ¾ cups Julienned Carrot
  • ¾ cups Bean Sprouts
  • Cilantro, Peanuts, Lime Wedges And Green Onion For Garnish

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