Chicken Pad Thai with Peanut Sauce Recipe

  • Yield:

    4 servings

  • Total Time:

    50 mins

  • Prep Time:

    30 mins

  • 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

  1. 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.
  2. 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.
  3. Step 3) Heat oil in large skillet. Sauté chicken until no longer pink; set aside.
  4. 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.
  5. Step 5) Combine and continue to cook until all ingredients are heated through, about 5 minutes.
  6. Step 6) Serve immediately. Garnish with remaining bean sprouts and peanuts.
  7. TO COOK RICE NOODLES: Drop noodles in 5 to 6 cups of boiling water, and cook approximately 5 minutes.