Chicken Pad Thai
Ingredients
7 oz.
stir-fry rice noodles (such as Thai Kitchen brand)
¼ cup
oyster sauce
2 tbsp.
brown sugar
1 tbsp.
vinegar
1 tsp.
molasses
1 tsp.
fish sauce
3 tbsp.
peanut oil, divided
¾ lb.
boneless skinless chicken breast, cut into 1" pieces
2
eggs, beaten
1 cup
bean sprouts
½ cup
shredded carrots
½ cup
thinly sliced onions
3 cloves
garlic, minced
- garnishes: lime wedges, crushed peanuts, thinly sliced green onion, chopped cilantro and Sriracha or chile-garlic paste
Directions
- Prepare noodles according to pkg. directions; drain and set aside.
- In a small mixing bowl, whisk together next 5 ingredients (though fish sauce); set aside.
- In a large nonstick skillet, heat 1 tbsp. oil over medium-high. Add chicken; cook, stirring often, until dark golden-brown and almost cooked through (about 4 min.).
- Move chicken to one side of the pan; add egg to other side. Cook eggs, stirring constantly, until barely done (1-2 min.).
- Transfer chicken and eggs to a large bowl; set aside.
- Heat another 1 tbsp. oil in the same skillet used to cook the chicken. Add bean sprouts, carrot, onion and garlic; cook until crisp-tender and garlic is fragrant (2-3 min.).
- Transfer vegetables to the bowl with the chicken and egg. Add remaining oil to skillet; cook noodles in oil until tender (about 1 min.).
- Add sauce mixture; heat through.
- Add chicken-vegetable mixture to pan; heat through, stirring constantly.
- Serve immediately with desired garnishes.
