Chicken Pad Thai with Peanut Sauce Recipe
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Yield:
4 servings
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Total Time:
50 mins
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Prep Time:
30 mins
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Cook Time:
20 mins
Ingredients
- 2/3 cup chicken broth
- 2 tablespoons dry sherry
- 2 tablespoons Thai nam pla (fish sauce)
- 1 teaspoon sugar
- 2 teaspoons vinegar
- 2 tablespoons peanut butter
- 1 pound /500 g chicken tenders
- 1/2 teaspoon salt
- 1-1/4 teaspoons cayenne pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red crushed pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1-1/2 tablespoons Mazola® Corn Oil
- 10 ounces rice noodles, cooked (see cooking instructions below)
- 2 cups juliennned carrots
- 1 cup bean sprouts
- 1/4 cup chopped green onions
- 2 tablespoons peanuts
Instructions
- Step 1) Combine chicken broth, sherry, soy sauce, sugar, vinegar, chicken base, and peanut butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute and remove from heat.
- Step 2) Mix salt, chili pepper, garlic powder, ginger, crushed red pepper, cinnamon, and coriander in a shallow bowl. Cut each chicken tender in thirds; roll in spices.
- Step 3) Heat oil in large skillet. Sauté chicken until no longer pink; set aside.
- Step 4) In the same oil, stir fry carrots for 2 to 3 minutes. Add half the bean sprouts and green onions. Stir fry for 1 minute. Add chicken, cooked rice noodles and peanut sauce.
- Step 5) Combine and continue to cook until all ingredients are heated through, about 5 minutes.
- Step 6) Serve immediately. Garnish with remaining bean sprouts and peanuts.
- TO COOK RICE NOODLES: Drop noodles in 5 to 6 cups of boiling water, and cook approximately 5 minutes.
