If you like pad thai, you're going to flip for this dish. It takes about
25 minutes to prepare, and everything is made from scratch (except the
sauce).
I like to cook Thai dishes with Thai Kitchen®, because they guarantee their gluten-free ingredients truly are gluten-free. They don't pay me to write that, so feel free to substitute, if you want.
Ingredients (makes 2 servings):
7 oz Thai Kitchen®; stir-fry rice noodles
(3) 6 oz boneless chicken breasts
1 egg (or 2 egg whites)
4 Tbsp olive oil
5 oz Thai Kitchen®; pad thai sauce
4 oz Reese water chestnuts, sliced
10 sugar peas (snow peas)
2 Tbsp cilantro, chopped
3 green onions, sliced
2 Tbsp peanuts, crushed or chopped
1 lime, sliced into wedges
Have fun while you cook it up:
Be sure to wash hands thoroughly between handling chicken, egg and other ingredients.
Boil 3 cups water. Remove from heat and add noodles. Let soak for 4 minutes or until soft.
Cut chicken breasts into long 1/2-inch slices. Rinse noodles with cold water and strain.
In a large pan or wok on medium heat, scramble egg with 1 TBSP olive oil. Don't allow egg to brown or burn. Remove egg.
In same pan, add chicken with 3 TBSP olive oil. Increase heat to medium-high, and stir occasionally, until all sides are slightly golden and chicken is cooked throughout.
Add noodles, pad thai sauce, water chestnuts and sugar peas. Return pan to medium heat and stir-fry with two spatulas or wooden spoons until sauce is spread evenly. If you like your pad thai spicy, add hot sauce now.
Remove from heat and serve topped with cilantro, followed by egg, then green onions. Garnish with chopped peanuts and two lime wedges.
I like to cook Thai dishes with Thai Kitchen®, because they guarantee their gluten-free ingredients truly are gluten-free. They don't pay me to write that, so feel free to substitute, if you want.
Ingredients (makes 2 servings):
7 oz Thai Kitchen®; stir-fry rice noodles
(3) 6 oz boneless chicken breasts
1 egg (or 2 egg whites)
4 Tbsp olive oil
5 oz Thai Kitchen®; pad thai sauce
4 oz Reese water chestnuts, sliced
10 sugar peas (snow peas)
2 Tbsp cilantro, chopped
3 green onions, sliced
2 Tbsp peanuts, crushed or chopped
1 lime, sliced into wedges
Have fun while you cook it up:
Be sure to wash hands thoroughly between handling chicken, egg and other ingredients.
Boil 3 cups water. Remove from heat and add noodles. Let soak for 4 minutes or until soft.
Cut chicken breasts into long 1/2-inch slices. Rinse noodles with cold water and strain.
In a large pan or wok on medium heat, scramble egg with 1 TBSP olive oil. Don't allow egg to brown or burn. Remove egg.
In same pan, add chicken with 3 TBSP olive oil. Increase heat to medium-high, and stir occasionally, until all sides are slightly golden and chicken is cooked throughout.
Add noodles, pad thai sauce, water chestnuts and sugar peas. Return pan to medium heat and stir-fry with two spatulas or wooden spoons until sauce is spread evenly. If you like your pad thai spicy, add hot sauce now.
Remove from heat and serve topped with cilantro, followed by egg, then green onions. Garnish with chopped peanuts and two lime wedges.
