Saturday, June 23, 2012

Chicken Pad Thai

Good Evening,

This is one of my favorite dishes! Perfect for a cozy, romantic dinner or a comforting afternoon lunch.

Chicken Pad Thai 2


4 tablespoons soy sauce
3 tablespoons hoisin sauce
4 tablespoons sugar
4 cloves garlic, finely minced or grated
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
Pinch of red pepper flakes
7 oz. rice noodles
3 tablespoons canola oil
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 cup sliced yellow onion
2 large eggs
3/4 cup julienned carrot
3/4 cup bean sprouts
Cilantro, peanuts, lime wedges and green onion for garnish

Pad Thai 13

Pad Thai 14

  1. 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.
  2. Bring large pot of water to boil. Cook rice noodles 5 minutes. Drain and rinse with cold water. Set aside.
  3. 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.
  4. Crack eggs into 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.
  5. You may add in 1/4-1/2 cup water if you think there isn’t enough sauce.
  6. Cook another 2 minutes to heat veggies through.
  7. Serve with cilantro, lime wedges, peanuts and green onion.
Recipe by Lauren's Latest

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