RECIPE EXCHANGE: Chicken Pad Thai
Tanya Lowney of Superior shares a new idea for dinner. Anyone else have a recipe that’s not the normal meat and potatoes?
Chicken Pad Thai
1 jar of Pad Thai Sauce
1/4 cup of sweet chili sauce
4 dashes of soy sauce
1/8 tsp. chili peppers, optional
1 to 2 cloves garlic, pressed
5 chicken breasts, cubed
1 box dried rice noodles, 1/4-inch wide
1 tablespoon vegetable oil
1/2 red bell pepper, julienned
1 carrot, peeled and julienned
3 bunches green onion, chopped
1 bag fresh bean sprouts
4 eggs, cooked, scrambled, and set aside
1/4 cup chopped roasted peanuts1/4 cup chopped cilantro
1 lime, cut into quarters
In a large bowl add the chicken, 4 dashes of soy sauce, garlic and optional 1/8 teaspoon of chili peppers. Let sit for about 20 minutes while you prepare the noodles according to directions on box. Drain and rinse noodles under cold water. Save 1 cup of the rice noodle water to be used later. In large sauté pan, add vegetable oil and chicken mixture, cook half way. Add veggies and reserved rice water. Add Pad Thai Sauce and sweet chili sauce. Toss in noodles and cook for about 3 to 5 minutes. Stir in eggs. Garnish with peanuts, cilantro and a squeeze of lime.
This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email taste@duluthnews.
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