Main Dishes

Thai-Style Chicken with Noodles

20

This is a fun version of Pad Thai that is easy to make at home - and easy to make as spicy or mild as you wish. Great dish to satisfy that Thai food craving!

6
9 oz chicken breasts - cut into strips
6 oz rice noodles
2 1/2 TBSP sesame oil
1 onion, finely sliced
1/4 tsp sugar
1 clove garlic, minced
10 oz bean sprouts
2 eggs, lightly beaten
2 TBSP rice wine vinegar (or 1 TBSP rice vinegar & 1 TBSP white wine)
2 TBSP soy sauce
2 TBSP oyster sauce
up to 2 TBSP garlic chili sauce (depending on taste)

Marinade:
1 TBSP soy sauce
1 TBSP dry sherry
1 1/2 tsp sugar
1 1/2 tsp cornstarch
Combine the ingredients for the marinade and marinate the chicken for 30 minutes. Cook the noodles according to the packet instructions. Rinse with cold water and stir in a drop of oil to prevent them from sticking. Heat 1 TBSP of the oil in a wok or large frying pan. Stir fry the onions for about 3-4 minutes. Sprinkle with a generous pinch of sugar then stir fry for 1 more minute. Add the garlic and cook for a further minute. Add the marinated chicken strips and stir fry until chicken is cooked. Remove from the pan and set aside. Heat the remaining oil in the pan, then add the beansprouts and stir fry for 4 minutes. Push all the ingredients to the side of the pan and add the beaten eggs. Cook for about 2 minutes, moving the egg around with a wooden spoon until scrambled, then mix with the vegetables. Add the chicken, cooked drained noodles, vinegar/wine, soy sauce, oyster sauce and chili sauce. Cook until the noodles are warmed through.
Nutritions

Calories
317

Sodium
762mg
31% DV

Fat
14g
21% DV

Protein
9g
19% DV

Carbs
30g
10% DV

Fiber
2g
8% DV

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