Stir Fry? Pad Thai.
- 10 ounces rice noodle
- 1 pound chicken (We use left overs from a whole, roasted chicken. Chicken breast would be great too.)
- 2 tablespoons vegetable oil
- ¼ cup dark brown sugar (packed)
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 red bell pepper (sliced into thin strips and strips halved)
- 1½ cups matchstick carrots (I sometimes just peel ribbons because it is easier)
- 2 cloves garlic
- 4 green onions (whites minced, greens sliced into 1-inch pieces)
- 3 large eggs
- ½ cup unsalted peanuts (roughly chopped)
- ⅓ cup cilantro (chopped)
- sesame seeds
- Cook the rice noodles according to the package.
- Prepare the sauce in a mixing bowl bu whisking brown sugar, soy sauce, rice vinegar, lime juice and fish sauce together. Set aside.
- Cook chicken, if you are not using already cooked chicken. (Remember, we make this often from left over whole chicken.)
- Sauté vegetables until tender.
- Push veggies to the side of the pan and crack the eggs in the center. Scramble with with a fork and cook until just set.
- Add chicken, noodles and sauce to the pan and cook all together about two minutes.
- Garnish each dish with cilantro, peanuts, and sesame seeds.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/stir-fry-pad-thai/
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