With minimal advance preparation, this dish goes together very quickly. In a pinch I used shredded zucchini from the garden instead of bean sprouts, and I think I prefer the zucchini. You can find Pad Thai sauce at Asian grocery stores. I do not have a preferred brand.
2 chicken breasts, diced
1 tbsp cornstarch
3 tbsp soy sauce
14 oz medium rice noodles
2 eggs, scrambled with a dash of soy sauce
1 tbs minced garlic
fresh bean sprouts (or 1 shredded zucchini)
shredded carrots
broccoli (or one bag of stir-fry mix)
1/3 bottle Pad Thai sauce
1/4 cup chopped cilantro
3 scallions, diced
1/2 cup finely chopped peanuts
1. Combine the cornstarch and soy sauce in a bowl. Add the chicken breasts and let marinate for a few minutes.
2. Cook the rice noodles according to package directions, then drain and rinse with cold water.
3. Scramble the eggs in a small skillet with a dash of soy sauce.
4. Heat some oil in a wok. Add garlic.
5. Add the chicken and soy sauce marinade into the wok. Cook until no longer pink.
6. Add the noodles to the wok. Pour the Pad Thai sauce over the noodles and chicken and stir until all noodles are covered.
7. Add the vegetables to the wok and steam with the lid on for a few minutes.
8. Stir the scrambled egg into the noodles.
9. Plate the noodle mixture and serve with cilantro, onions, and crushed peanuts on top.
The Healthy Family Cook 