This is probably one of the easiest meals to make in the world, and yet good for you! The stir-fry rice noodles are gluten free and you get a touch of veggies and lots of protein from this meal! This was the favorite amongst the group last weekend at my Thai Kitchen House Party. Everyone wanted this recipe so that they could have a Thai night at home. You can find the original recipe on the Thai Kitchen Website.
*Make sure you enter into the Thai Kitchen giveaway today is the LAST day to enter!!!
Prep: 10 minutes
Cook: 15 minutes
Cook: 15 minutes
Serves: 2 (main entree) 4-6 (as a side dish)
Ingredients:
- 4 oz Thai Kitchen Stir-Fry Rice Noodles
- 2 tablespoon vegetable oil, divided
- 1 egg, lightly beaten
- 4 oz boneless skinless chicken breast, cut into thin strips
- 6 tablespoon Thai Kitchen Original Pad Thai Sauce
- 2 green onions, thinly sliced
- ½ cup bean sprouts
- ¼ cup coarsely chopped unsalted peanuts
- fresh cilantro sprigs and lime wedges
directions:
1. Bring 4 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
2. Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
3. Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Side Note: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
Kara's Korner
Yum, looks delicious. All of the food on your blog looks great…I'll have to pop back over for some inspiration at dinner time!