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| Chicken Pad Thai |
Don't let the long list of ingredients frighten you; this comes together quickly. I'm quite sure there's some authenticity lacking. My first clue? Um, ketchup is an ingredient. I'm a bright one, I am.
This dish will still rival what you get for takeout. It's full of flavor. And great for leftovers, too.
It's best with the rice noodles, but in a pinch, I've used spaghetti without any complaints.
Serve with edamame or a green salad with an Asian dressing.
Pad Thai
adapted from here
12 oz wide rice noodles (pad thai) or spaghetti
4 T soy sauce
3 T molasses
2 T rice vinegar
2 T ketchup
2 T fresh ginger, minced (or 1 t dried)
1 T kosher or sea salt
1/4 t cayenne pepper
4 T canola oil
2 garlic cloves, minced
3 c bean sprouts
1 c cooked chicken, shredded
2 eggs
4 green onions, diced
1/4 c peanuts, coarsely chopped
1/4 c cilantro, chopped (optional)
1 lime, cut into wedges for serving
1. Follow directions on package for either noodles or spaghetti.
2. In bowl, mix together soy sauce, molasses, vinegar, ketchup, ginger, salt and pepper.
3. Heat 2 T oil in pan until very hot. Add the garlic. Stir once and add the sauce.
4. Add the chicken and toss to coat.
5. Add noodles and toss to coat.
6. Push mixture to edges and crack both eggs in middle of pan. Scramble and stir until cooked.
7. Add peanuts, onions and cilantro and toss to coat.
8. Serve immediately. Squeeze lime juice on top if desired.
