Chicken Pad Thai

This recipe is DELICIOUS! I'm addicted to Thai food, and spend an insane amount of money ordering from Yes Thai. I have tried to make pad thai with another recipe, before, and didn't care for it.

I used chicken instead of shrimp, and used bottled peanut sauce instead of making the sauce at the top of the recipe. This was pretty easy and didn't take much time to make. In the 30 minutes that the rice noodles are soaking, you can chop the chicken and green onions, cook your chicken, mix up the noodle cooking sauce and clean up the kitchen. It's perfect.

"At Home" Pad Thai with Creamy Peanut Sauce
Source: Carnation, from Very Best Baking website.

Ingredients:

PEANUT SAUCE
2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
1/3 cup smooth or chunky peanut butter
1 tablespoon soy sauce
1/4 teaspoon ground ginger
PAD THAI
8 ozs. dried, thin rice noodles *
1/4 cup water
1/4 cup granulated sugar
2 tablespoons ketchup
1 1/2 tablespoons soy sauce
1 fresh lime, cut into wedges, divided
1/8 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
6 ozs. small shrimp, peeled, deveined or 1 boneless chicken breast, cut into small pieces
2 garlic cloves, finely chopped
1 large egg, beaten
2 cups (about 4 oz.) fresh bean sprouts
1 bunch green onions, sliced (about 3/4 cup), divided
1/2 cup chopped peanuts, divided


Directions:
PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup.

SOAK rice noodles for 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.

COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.

HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, for 3 minutes or until shrimp turns pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed. Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.

SERVING SUGGESTION: Serve Peanut Sauce with grilled chicken satays or chicken fingers.

* NOTE: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions can be substituted.