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Chicken Pad Thai with Peanut Sauce
#0177

Spice Islands®

Chicken Pad Thai with Peanut Sauce

Difficulty

  • Prep Time: 30 minutes
  • Total Time: 50 minutes

4 servings

Ingredients

2/3 cup chicken broth

2 tablespoons dry sherry

2 tablespoons Thai nam pla (fish sauce)

1 teaspoon sugar

2 teaspoons vinegar

2 tablespoons peanut butter

1 pound/500 g chicken tenders

1/2 teaspoon salt

1-1/4 teaspoons Spice Islands® Cayenne Pepper

3/4 teaspoon Spice Islands® Garlic Powder

1/2 teaspoon Spice Islands® Ground Ginger

1/2 teaspoon Spice Islands® Crushed Red Pepper

1/4 teaspoon Spice Islands® Ground Saigon Cinnamon

1/4 teaspoon Spice Islands® Ground Coriander

1-1/2 tablespoons Mazola® Corn Oil

10 ounces rice noodles, cooked (see cooking instructions below)

2 cups juliennned carrots

1 cup bean sprouts

1/4 cup chopped green onions

2 tablespoons peanuts

Instructions

Combine chicken broth, sherry, soy sauce, sugar, vinegar, chicken base, and peanut butter in a saucepan. Bring to a boil, stirring constantly. Boil for 1 minute and remove from heat.

Mix salt, chili pepper,  garlic powder, ginger, crushed red pepper, cinnamon, and coriander in a shallow bowl. Cut each chicken tender in thirds; roll in spices.

Heat oil in large skillet. Sauté chicken until no longer pink; set aside.

In the same oil, stir fry carrots for 2 to 3 minutes. Add half the bean sprouts and green onions. Stir fry for 1 minute. Add chicken, cooked rice noodles and peanut sauce.

Combine and continue to cook until all ingredients are heated through, about 5 minutes.

Serve immediately. Garnish with remaining bean sprouts and peanuts.

TO COOK RICE NOODLES: Drop noodles in 5 to 6 cups of boiling water, and cook approximately 5 minutes.

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