This recipe is for you Tiana. Last night I made Pad Thia for dinner and was asked to share the recipe. Please forgive the bad photo as I used my phone.
PAD THAI
You will need:
2-3 chicken breast
Julienne cut carrots
Broccoli florets
Udon noodles
Sliced limes and chopped peanuts (if you would like)
SAUCE:
1 1/2 c. chicken broth
5 Tbsp. creamy peanut butter
1 tsp. crushed red pepper -- more or less depending on how hot you like it
3 Tbsp. honey
5 Tbsp. soy sauce
3 Tbsp. fresh minced ginger or 1 Tbsp. dried ginger
4 cloves garlic, pressed or minced
1 1/2 c. chicken broth
5 Tbsp. creamy peanut butter
1 tsp. crushed red pepper -- more or less depending on how hot you like it
3 Tbsp. honey
5 Tbsp. soy sauce
3 Tbsp. fresh minced ginger or 1 Tbsp. dried ginger
4 cloves garlic, pressed or minced
Start a stock pot of water for the noodles, bring to a boil. In a large skillet, saute the chicken in olive oil and season with salt & pepper. While chicken is cooking, you can make the peanut sauce. Combine all of the ingredients in a small saucepan over medium-low heat until sauce becomes smooth.
After the chicken is finished remove from the heat and slice in to strips. Re-oil the skillet and lightly saute the vegetables (I like mine to still have a crunch). While the vegetables saute add the noodles to the boiling water, they only take about 4-5 minutes to cook.
Drain the noodles and add to a large serving bowl. Next add the sauted vegetables and then the chicken strips. Pour the sauce over the whole dish and garnish with peanuts and limes (if you would like).
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