CHICKEN PAD THAI

INGREDIENTS

For the Sauce:

• 6 tablespoons brown sugar
• 6 tablespoons soy sauce
• 3 T rice vinegar
• 4 teaspoons chili garlic sauce or sriracha sauce
• Juice of 1 lime

For the Pasta:

• 12 ounces Thai Rice Noodles
• 1½ pounds chicken breasts, sliced into thin stripes
• 1 tablespoon oil
• 3 eggs, beaten
• 2 cups bean sprouts
• 1 red bell pepper, sliced thin
• 1 cup matchstick carrots
• 2 green onions
• 2 cloves garlic
• Cilantro
• Peanuts

INSTRUCTIONS

1. Mix all the sauce ingredients in a bowl and set aside.
2. Cook noodles according to package.
3. Meanwhile, heat oil in a large non-stick skillet over medium-high heat and cook chicken for 4-6 minutes until done. Remove from pan and set aside. Add the eggs and scramble until done and then remove from pan. Saute the bell pepper 1-2 minutes and then add the bean sprouts, carrots, green onion, and garlic. Cook for 1-2 more minutes. Add the noodles along with the chicken, eggs, and sauce and cook 1 more minute.
4. Serve garnished with cilantro and peanuts.

Source>>CHICKEN PAD THAI@garnishandglaze

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