Chicken Pad Thai

Chicken Pad ThaiChicken Pad Thai


1-12 ounce package rice noodles

2 tablespoons peanut oil

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

¼ cup peanut oil

2 cloves of garlic, minced

3 green onions, chopped

4 eggs

2 tablespoons white wine vinegar

4 tablespoons fish sauce

6 tablespoons white sugar

1 tablespoon hot chili sauce (we used Sriracha)

1½ teaspoons crushed red pepper

1/8 teaspoon cayenne pepper

2 cups bean sprouts

¼ cup crushed peanuts

1 green onion, chopped for garnish

1 lime, cut into wedges

shredded carrot and purple cabbage, for garnish

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