An easy weeknight dinner that's better than any takeout...sure to become a family staple!
Ingredients
- 6ounces Pad Thai/wide rice noodles
- 1/3 cuptamari or soy sauce
- 3 tablespoonsreal maple syrup
- 2 tablespoonsfish sauce
- 2 tablespoonsrice vinegar
- black pepper and chili flakes, to taste
- 3 tablespoonssesame oil ((or olive oil))
- 3/4 poundground chicken
- 1red bell pepper, thinly slice
- 3 tablespoonssalted butter
- 1shallot, sliced
- 4-6 cloves garlic, chopped
- 2-3 eggs, beaten
- 2 cupsmung bean sprouts
- 1/2 cupchopped cilantro or Thai basil
- 4green onions, chopped
- 1/3 cuproasted peanuts, chopped
Instructions
- 1
1. Soak the rice noodles according to packaged directions. Drain.2. To make the sauce. In a bowl, combine the tamari/soy sauce, maple syrup, fish sauce, rice vinegar, black pepper, and chili flakes.3. Add the oil, chicken, and red bell pepper to a large skillet set over medium heat. Cook until the chicken is browned all over, about 5 minutes. Add the butter, shallot, garlic, and a pinch of chili flakes and black pepper. Continue to cook the chicken in the butter until the garlic begins to turn golden, 1-2 minutes.4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss it with the noodles. Remove from the heat. 5. Add the bean sprouts, cilantro, and green onions, and toss again.6. Serve warm noodles topped with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.