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Nicole's Pad Thai

  • 4servings
  • 45minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, E, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounce(s) dried rice noodles

  2. 2 teaspoon(s) peanut oil

  3. 3 clove(s) garlic , minced

  4. 2 large eggs

  5. 2 medium Chicken Breast , cut into chunks

  6. 1 cup(s) Peas

  7. 1/2 cup(s) onions

  8. 1 tablespoon(s) apple cider vinegar

  9. 1 cup(s) Carrots

  10. 1/2 cup(s) Sweet Chili Sauce

  11. 1 teaspoon(s) Spicy chili sauce

  12. 1 tablespoon(s) Soy Sauce

  13. 1 cup(s) Snap Peas

  14. 1 tablespoon(s) Peanut Oil

Instructions Jump to Ingredients ↑

  1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.

  2. Steam Chicken and cut into edible chucks.

  3. In a bowl, mix together apple cider vinegar, Sweet Chili Sauce, Spicy chili sauce, Soy Sauce, Peanut Oil and set aside.

  4. Heat 2 tsp Peanut oil over high heat in a wok or large deep skillet until very hot. Add the onions and stir-fry until browned. Add garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add chicken and stir-fry until browned.

  5. Add Peas, Carrots, and Snap Peas; Heat until browned; Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add mixed wet ingredients toss until coated. Serve immediately.

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