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    Chicken Pad Thai

    By Better Homes and Gardens – Tue, Nov 3, 2009 12:10 AM EST

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    servings:4
    cook time:12min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    Make this classic pad thai for a yummy weeknight dinner any time of year. Ingredients like chili sauce, crunchy peanuts, cilantro, garlic, and bean sprouts give this dish a little spice and Asian flair. It's easy to make, ready in about 30 minutes, and even better the next day as a leftover.

    Ingredients

    • 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
    • 1/4 cup salted peanuts, finely chopped
    • 1/2 teaspoon grated lime peel
    • 3 tablespoons fish sauce
    • 2 tablespoons fresh lime juice
    • 2 tablespoons packed brown sugar
    • 4-1/2 teaspoons rice vinegar
    • 1 tablespoon Asian chile sauce with garlic
    • 3 tablespoons cooking oil
    • 1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
    • 1 tablespoon finely chopped garlic
    • 1 egg, lightly beaten
    • 1 cup fresh bean sprouts
    • 1/3 cup sliced green onion
    • 2 tablespoons snipped fresh cilantro

    Directions

    1. 1Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
    2. 2Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
    3. 3In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
    4. 4In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
    5. 5Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
    6. 6In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

    Recipe Source

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    Top ideas for dinner tonight

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    Write Review
    • I just m....
      By SandieO on Mon, Feb 15, 2010 6:40 PM EST

      N/A0

      I just made this recipe, and it is delicious!
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