Phad Thai With Chicken Recipe

Ingredients

1 tablespoon soy sauce

1 tablespoon water

1 tablespoon creamy peanut butter

1 teaspoon Asian chili paste, such as sambal oelek

3 tablespoons canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup julienned carrots

4 ounces boneless, skinless chicken breast or thigh, sliced into strips

1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained

1 tablespoon packed light brown sugar

1 tablespoon cider vinegar

Chopped Romaine lettuce, for garnish

Mung bean sprouts, for garnish

Lime wedges, for garnish

Fresh cilantro leaves, for garnish

Chopped peanuts, for garnish

Preparation

In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.

Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the chicken, and stir-fry until chicken is browned and cooked through, about 2 minutes. Add noodles and toss to coat.

Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with carrots,mung bean sprouts, lime, cilantro and chopped peanuts.