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Chicken Pad Thai

chicken - breast, thai

1/2 pkg (14 oz) 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

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 heat. 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 I minute or until heated through. Serve sprinkled with green onions and peanuts.

Contributor: Canadian Living Magazine - October, 1999

Yield: 4 servings

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