CHICKEN PAD THAI

I love Pad Thai.  The issue I have is there aren't very good cheap restaurants that have it.  So when I think to go out for dinner, we don't typically eat Thai cuisine.  There are restaurants here and there, but for the price, I'd rather go to other types of cuisine.  So when I saw this recipe, I was interested. 

D made it, minus the bean sprouts since they don't sell them at Kroger and I wasn't going to go find them elsewhere. 

Very good.  I definitely would have again.

CHICKEN PAD THAI

Photo by ALB

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

Restaurant-style Chicken Pad Thai - ready in just 30 minutes!

Adapted from Creme de la Creme
Serves: 5 1.25 Cupts

Ingredients
8 ounces flat rice noodles
1 lb boneless skinless chicken thighs,  cut into bite-sized pieces
salt to taste
pepper to taste
2 eggs
1 cup fresh bean sprouts (couldn't find)
1/3 cup sliced green onions
1/4 cup sliced white onion
1/3 cup cilantro, roughly chopped
2 tbsp peanuts

sauce
1/4 cup ketchup
2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon peanut butter
juice of 1 lime
1/2 teaspoon crushed red pepper flakes
1 teaspoon soy sauce

INSTRUCTIONS
Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce. Stir in green onions and cilantro. Garnish with peanuts if desired.

9 Smart Points (my additions/subtractions at 5 servings)