Pad Thai Chicken
Kimberly
ingredients
- 1 (6.75 oz) package rice noodles
- 2 tablespoons vegetable oil
- 3 oz. fried tofu, sliced
- 1 clove, minced
- 1 egg
- 1 tablespoon soy sauce
- 1 lb chicken breasts
- 1 pinch white sugar
- 2 tablespoons peanuts, chopped
- 1 cup fresh bean sprouts
- 1 lime, cut into wedges
directions
- 1
1. Place noodles in heatproof bowl and cover with boiling water about 5 minutes, or until pliable but not mushy. Drain and set aside.
- 2
2. Cut chicken into bite size pieces with shears; sauté chicken until brown; set aside.
- 3
3. Heat oil in wok over medium heat; add garlic and fry until brown. Add noodles and fry until heated through. Push to side.
- 4
4. Break egg into the base of the wok; mix gently, and stir in with noodles. Add chicken pieces. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts and cilantro. Remove from heat; garnish with lime wedges.
Source: Kimberly
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