Pad Thai

Name: Pad Thai
Ingredients: 2/3 cup chili sauce (such as Heinz); 1/4 cup packed brown sugar; 2 tbsp water; 2 tbsp fish sauce; 1 1/2 tsp grated peeled fresh ginger; 1 tsp chopped seeded serrano chile; 1/2 lb uncooked wide rice stick noodles; 4 tsp vegetable oil, divided; 12 oz chicken or tofu; 2 large egg whites; 1 large egg; 3 garlic cloves, minced; 2 cups fresh bean sprouts; 3/4 cup diagonally cut green onions; 1/2 cup minced fresh cilantro, divided; 1/3 cup coarsely chopped dry-roased peanuts; 6 lime wedges

17 ingredients

6 steps

Ingredients

2/3 cup chili sauce (such as Heinz)
1/4 cup packed brown sugar
2 tbsp water
2 tbsp fish sauce
1 1/2 tsp grated peeled fresh ginger
1 tsp chopped seeded serrano chile
1/2 lb uncooked wide rice stick noodles
4 tsp vegetable oil, divided
12 oz chicken or tofu
2 large egg whites
1 large egg
3 garlic cloves, minced
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
1/2 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roased peanuts
6 lime wedges

Directions

1

1. Combine first 6 ingredients; set aside.
2

2. Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water.
3

3. Heat 2 tsp oil in a large non-stick skillet over medium heat. Cook chicken or tofu and remove from pan.
4

4. Combine egg whites and egg, stirring well with whisk.
5

5. Heat 2 tsp oil in pan over medium high heat. Add garlic, and saute 10 seconds. Add egg mixture, and cook 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles, cook 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
6

6. Sprinkle 1/4 cup cilantro and peanuts over noodle mixture. Serve with lime wedges.