Tango Mango

Scroll to Info & Navigation

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
Ingredients:
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
Directions:
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.

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

Ingredients:

  • 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

Directions:

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.

Recent comments

Blog comments powered by Disqus

Notes

  1. nacho-donuts reblogged this from tango-mango
  2. minyme170 reblogged this from minyme170
  3. typical-fangirl1 reblogged this from tango-mango
  4. bilirious reblogged this from tango-mango
  5. tipstrickandeverything reblogged this from tango-mango
  6. squaredonut reblogged this from tango-mango
  7. geragon reblogged this from tango-mango
  8. hairflippythingy reblogged this from tango-mango
  9. erised-slytherin reblogged this from benedictcumberbetch
  10. midvar reblogged this from tango-mango
  11. jagi-yah reblogged this from tango-mango
  12. antmann001 reblogged this from tango-mango
  13. benedictcumberbetch reblogged this from tango-mango
  14. vthojj reblogged this from tango-mango
  15. koolkoreankid69 reblogged this from tango-mango
  16. nk12iska reblogged this from tango-mango
  17. thereallexipro reblogged this from tango-mango