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Pad Thai

2 chicken breast halves, cut into bite-sized pieces Salt and pepper 4 eggs, beaten 2 cups bean sprouts 2 cups carrots, grated 1 (6.75 oz) package of rice noodles Sauce: 3 tablespoons ketchup Juice of 1 lime 3 tablespoons sugar 2 tablespoons fish sauce 1 teaspoon sesame oil 1 pinch crushed red pepper Garnish with Roasted unsalted peanuts, chopped 1 bunch cilantro, washed and stems removed ½ teaspoon sugar, for each bowl 1 wedge of lime, for each bowl ¼ teaspoon of cayenne pepper, for each bowl Wisk sauce ingredients together in small bowl and set aside. Cook noodles according to package directions, and set aside. Brown chicken breast in a little bit of oil in a large sauté pan or wok. Season with a little salt and pepper. Push chicken to perimeter of pan. Add a little more oil, if needed, pour eggs into center of pan. When eggs are cooked mix chicken back into center of pan. Add in the bean sprouts and carrots. Stir in noodles. Pour sauce over everything. Cook and stir until sauce is incorporated throughout and everything is hot. Fill individual bowls, top with cilantro and lime wedge. Serve with small dish containing small mounds of sugar, red pepper and peanuts.