Tuesday, June 19, 2012
Chicken Pad Thai ...well sort of...???
4 Tablespoons of soy sauce (go healthy and use low sodium)
2 Tablespoons of Rice Wine Vinegar
2 Tablespoons of Sesame Oil (OK to be fair not to many people will have this either hanging out in their pantry, I get it.)
4 Tablespoons of Sugar
4 Cloves of minced Garlic
2 Tablespoons of Red wine Vinegar
pinch of Red pepper flakes
1/2 box of spaghetti
3 tablespoons of canola oil
1lb of boneless skinless chicken breast or tenderloins, cut into bite sized pieces
2 Large eggs
1 cup of sliced yellow onion
3/4 cup julienned carrot
3/4 cup julienned yellow pepper (whatever you have)
cilantro (oops didn't have this either, so I used 1/8 tsp of grated ginger root!), peanuts, lime wedges and green onion for garnish
Get your water boiling for the spaghetti and cook those noodles up and drain!
In a small bowl, combine the soy sauce, sesame oil, rice wine vinegar, garlic, sugar, red wine vinegar and red pepper flakes. Microwave 30 seconds to 1 minute or until sugar dissolves, set aside.
In a large wok or skillet heat oil over medium heat. Cook chicken and onions together until browned. Move to one side of the pan. Crack eggs into small bowl and beat with a fork. Pour into the empty side of the pan and scramble like crazy! Toss in carrots, pepper, cooked noodles and sauce until coated. You may need to add 1/4-1/2 cup of water to thin the sauce. Once warmed and mixed together serve with cilantro, lime wedges, peanuts and chopped green onion! DELISH!