Chicken Pad Thai
I made this a week or so ago and I got hungry for it all over again when I was reviewing my pictures. Adapted from Cooking Light Magazine
- 8 ounces uncooked flat rice noodles (pad Thai noodles)
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 8 ounces skinned and boned chicken breast, cut into bite-size pieces
- 1/2 cup (2-inch) green onion pieces
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- 1/4 cup chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
- Lime wedges, for garnish
Cook noodles according to package directions; drain.
While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add chicken and stir until almost done, about 4-5 minutes. Add onion, and garlic; continue to cook another minute. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil. Garnish with lime wedges.