Thread: Chicken recipes
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Old 06-21-2005, 03:11 PM   #13
Bewitchin' in the kitchen
mauvaisroux's Avatar
Join Date: Feb 2002
Location: Canada
Posts: 11,506

Default Easy Pad Thai

6-oz boneless, skinless chicken, cut in 1-in. cubes
8-oz. rice noodles
1/4 cup low-salt chicken broth
3 tablespoons ketchup(can use sugar free)
3 tablespoons fish sauce
1 tablespoon loy sodium soy sauce
1 tablespoon sugar substitute
1 tablespoon peanut oil
1 large egg, lightly beaten
2 cloves garlic, minced
2 cups mung bean sprouts
2 stalks scallions, cut in 1/2-in. slices
3 tablespoons unsalted peanuts, chopped
6 pieces lime wedge


Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions; drain and set aside.

In a small bowl, combine the chicken broth, ketchup, fish sauce, soy sauce, and sugar substitute.

Heat a large nonstick skillet or wok over medium-high heat. Swirl in 1 teaspoon of the peanut oil, then add the egg. Cook, stirring, until firm, about 2 minutes. Transfer to a small bowl and set aside.

Return the skillet to the heat and add the remaining 2 teaspoons of peanut oil, add the garlic to the pan, and sauté for 30 seconds. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the scallions and cook 1 minute. Add the cooked noodles, egg, and the chicken broth mixture to the pan and cook, tossing well to mix, until heated through, about 2 minutes. Remove the pan from the heat and stir in the bean sprouts.

Transfer to a serving plate and garnish with chopped peanuts and lime wedges.

Serves: 6
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The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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