From Sandi's Recipe File - Chicken Pad Thai

Presents

"Chicken Pad Thai"

Recipe Source:
October 1999 Issue
Canadian Living Magazine

Serving Size: 4 servings

Amount Ingredient

7 ounces wide rice stick noodles

2/3 cup chicken stock

1/2 cup ketchup

1/4 cup fish sauce

2 tablespoons granulated sugar

2 tablespoons cornstarch

1 teaspoon grated lime rind

2 tablespoons lime juice

1 teaspoon hot pepper sauce

4 teaspoons vegetable oil

2 eggs, lightly beaten

1 pound boneless skinless chicken breasts, sliced

4 carrots, thinly sliced

1 sweet red pepper, sliced

2 cloves garlic, minced

1 tablespoon minced gingerroot

2 cups bean sprouts

2 green onions, sliced

1/4 cup chopped unsalted peanuts

Preparation Instructions:

In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
In wok or large skillet, heat 2 teaspoons of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
Wipe out wok; add remaining oil. Brown chicken, in batches, over medium high teat. Transfer to separate plate.
Add carrots, red pepper, garlic and ginger to pan; cook, stirring for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
Return chicken to pan. Stir sauce and pour into pan; cook stirring for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts. Makes 4 servings.
Per serving: about 590 calories; 40 g protein; 14 g fat; 76 g carbohydrates; 5 g fibre; 174 mg cholesterol; 2079 mg sodium.

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