Patience paid off with this dish.. cooking the noodles, chicken and veggies separate made all the difference in the world. Timing is key to keep it all fresh and warm and bring it back together. I apologize, but I failed to get the number of oz. on the Pad Thai noodles, but I would guess it was about 10 oz dried.
- Sesame Oil
- Soy Sauce
- Peanut Sauce
- 3 boneless skinless chicken breast, diced or cut into bite sized pieces
- 2 cups chopped cabbage
- 1 cup diced/sliced carrots
- 1 can bean sprouts or 1 cup fresh
- 1 box of Pad Thai Noodles
- 1/3 Cup of peanuts, unsalted or salted
Heat approximately 1 T. of sesame oil in your wok and add chicken. Add 1-2 T. of soy sauce and cook until no longer pink and outside is golden brown. While your chicken is cooking heat a pan of water to boiling turn off heat and remove from burner – soak noodles for about 15 minutes until tender and drain.
Remove chicken from pan and quickly add peanuts, cabbage and carrots. Pour peanut sauce over the vegetables to taste – I think we used about 1/3 of a cup, but I do remember adding more to taste! Don’t over cook your veggies, they need a little crunch Add bean sprouts at the end of cooking. Remove veggies from pan and quickly stir in noodles – they will soak up the left over peanut sauce and oil and should come out tender. If they begin to stick together, add a bit more sesame oil.
At this point it is up to you if you would like to mix it all together or layer it for serving. It is wonderful any way you put it on a dish! (Oh yah! Don’t forget to throw on a few green onions to top it off )