Quick Chicken Pad Thai
From elle 17 years ago
- 8 minutes to make
- Serves 4
This is from the latest issue of Cook's Country. I needed a quick Sunday evening meal, and this was it. Delicious, and it couldn't be easier! Look for the noodles in the Asian section at your grocer. No fish sauce? Read more They say to use 4 minced anchovy fillets and 1/4 cup soy sauce in it's place. See less
Ingredients
- 8 oz dried rice stick noodles shopping list
- 3/4 cup warm water shopping list
- 1/4 fish sauce (see note above) shopping list
- 1/4 lime juice (from 2 limes) shopping list
- 1/4 cup packed brown sugar shopping list
- 1 TB veg oil shopping list
- meat from 1 rotisserie chicken (about 3 cups) , shredded to bite sized (discard skin) shopping list
- 4 minced garlic cloves shopping list
- 1/4 cup bean sprouts shopping list
- 1/4 cup fresh cilantro, chopped shopping list
- chopped peanuts shopping list
- green onions shopping list
How to make it
- Cover the noodles with hot tap water and soak until softened but not fully tender (20 minutes).
- Drain and set aside.
- Whisk the 3/4 cup water, fish sauce, lime juice and sugar together until the sugar is dissolved.
- Heat oil in a large nonstick skillet over high heat.
- Add chicken and garlic and cook about 2 minutes.
- Add noodles and fish sauce mixture and cook until the noodles are fully coated with the sauce, or about 3 minutes.
- Add the bean sprouts and cilantro to the pan and cook, tossing constantly, until noodles are fully done, or about 3 minutes.
- Garnish with peanuts and green onions.
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