Chicken Pad Thai with Peanut Butter Sauce
Start to finish: 45 minutes
8 ounces of rice noodles
4 tablespoons vegetable oil, divided
½ cup roasted peanuts
4 cloves garlic, minced
½ pound boneless skinless chicken breast, thinly sliced
1 cup carrots, julienned
1 cup bean sprouts
4 scallions, thinly sliced for garnish
¼ cup cilantro, roughly chopped for garnish
2 limes, cut into wedges for garnish
½ cup water
¼ cup light brown sugar
¼ tablespoon fresh lime juice
¼ cup creamy peanut butter
1 1/2 teaspoons Worcestershire sauce
3 tablespoons soy sauce
¼ teaspoon Thai chili sauce or Sriracha sauce
Place noodles in a large bowl and pour enough boiling water over to cover. Allow to sit for 6 to 8 minutes and drain water from noodles. Toss with 1 tablespoon of vegetable oil to prevent the noodles from sticking together and set aside.
In a large nonstick skillet or wok, heat 1 tablespoon of oil over medium heat. Add the peanuts and fry for 30 seconds. Remove from pan and set aside. Roughly chop when cooled.
Crack eggs into pan and scramble until just slightly set. Remove from pan and set aside.
In the same pan, heat 2 tablespoons of oil and add garlic and chicken. Stir until chicken is fully cooked, about 4 to 5 minutes.
Add eggs, carrots, bean sprouts, sauce (see recipe below) and noodles and toss to combine. Garnish with scallions, cilantro, peanuts, lime wedges and more chili sauce.
Sauce: Stir together all ingredients except chili sauce in a saucepot over medium heat. Stir frequently as mixture comes to a boil.
Remove from heat and stir in chili paste to taste. Adjust seasoning as desired