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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Similar to Pad Thai but the noodles are lighter . Ingredients:
3 tablespoons vegetable oil |
6 garlic cloves, chopped |
1/2 small onion, peeled and sliced into thin strips |
1 1/2 cups chicken breasts, sliced |
8 ounces cellophane noodles, soaked in hot water* cut into 4 lengths |
3 eggs |
1 cup bean sprouts |
1 cup chopped celery |
4 scallions, white & green portions sliced on diagonal into 1 pieces (green onions) |
2 tablespoons fish sauce |
1/4 cup chopped roasted peanuts |
1 teaspoon fresh ground black pepper |
Directions:
1. Heat oil and sauté garlic until golden.
2. Add onions. Stir-fry until onions have wilted (about 3 min.).
3. Add meat and cook until tender.
4. Add noodles and toss.
5. Make a hole in center of mixture and break the eggs.
6. Slowly stir the eggs only until set, and then break them up and mix with the noodles.
7. Stir in the sprouts, celery and scallions, and cook until heated.
8. Season with Thai Kitchen Premium Fish Sauce and pepper.
9. Garnish with chopped peanuts and serve.
10. *Soak noodles in hot water for about five minutes until they are soft, but firm and not mushy. Rinse with cold water before cooking.
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