Chick Ginger Pad Thai

Updated at: Thu, 17 Aug 2023 12:30:09 GMT

Step 1

1. Prepare noodles according to package directions. Drain and rinse under cold water; drain again. Toss together noodles and 1 tablespoon of the peanut oil in a large bowl; set aside.

Step 2

2. Stir together water, peanut butter, soy sauce, honey, lime juice and 4 teaspoons of the garlic in a medium saucepan until combined. Bring mixture to a boil over medium heat. Cook, stirring occasionally, until sauce thickens slightly, 3 to 4 minutes. Remove from heat; set aside.

Step 3

3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Pour eggs into skillet; cook, using a rubber spatula to gently stir occasionally, until eggs are scrambled and firm but not overcooked, 1 to 2 minutes. Transfer eggs to a plate. Do not wipe skillet clean.

Step 4

4. Add remaining 1 tablespoon oil to skillet, and heat over medium until oil begins to smoke lightly, 2 to 3 minutes. Add chicken, salt and remaining 2 teaspoons garlic; cook, stirring often, until chicken is fully cooked, 4 to 5 minutes. Remove from heat. Immediately stir in bean sprouts, ginger, peanut butter sauce, noodles and eggs; toss gently to combine. Fold in ¼ cup of the scallions and 2 tablespoons of the cilantro. Sprinkle with remaining scallions and cilantro.

Step 5

Serves: 4 
Active time: 25 minutes 
Total time: 30 minutes

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