Chicken Recipes (25 recipes) - Created by Pete
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Chicken Pad Thai

Stir Fry:
8 oz. ¼” wide rice noodle may sub fettuccine*
olive oil
1 lb. chicken breast, sliced into thin strips then 2” pieces
1 red bell pepper thinly sliced then halved
1/3 cup minced shallots
1 1/2 cups Matchstick carrots
4 garlic cloves, minced
2 eggs, beaten
3 cups (6 oz.) Bean Sprouts
2 green onions, chopped
1/2 cup peanuts, roughly chopped
1/4 cup cilantro leaves, chopped
1 tablespoon lime juice (optional)

1/4 cup packed brown sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoon rice vinegar
2 tablespoons smooth peanut butter
1 tablespoon chili paste like Sambal Oelek
1/2 teaspoon dried basil
1/2 teaspoon coriander powder
1/2 teaspoon ground ginger
1/4 teaspoon pepper

Prepare rice noodles according to package directions, taking care they are a slightly crunchy/al dente because they will cook more in the sauce. Rinse noodles in cold water, drain and toss in with 1 teaspoon olive oil. Set aside.
Add all of the Sauce Ingredients to a medium mixing bowl. Whisk together and set aside.
Heat 1 tablespoon olive oil in a deep large nonstick skillet over medium high heat. Once very hot, add chicken and let cook undisturbed for 1 minute then continue to stir fry just until cooked. Transfer to a plate. Wipe out pan.
Heat one tablespoon olive oil over in same skillet and heat over medium high heat. Add bell peppers and shallots and sauté 1 minute. Add carrots and garlic and sauté 1 additional minute. Reduce heat to medium and pour beaten eggs over vegetables and cook, stirring constantly, just until scrambled.
Add sauce and noodles and increase heat to medium-high. Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through.
Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and sweet chili sauce to taste. Top with cilantro and serve.

Source URL: (I modified it a tad... original recipe used unsalted nuts and low-sodium soy sauce)
Vegan recipe in vid below...

Submitted by: Pete on September 14, 2019, 6:59 pm

This recipe is included in 2 recipe books.
Avg Rating: (1 votes)
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