Chick'n pad thai
ingredients
| gardein |
|---|
| 1 pkg | gardein scallopini, cut into strips OR |
| 1 pkg | gardein chick’n strips |
| for the noodles... |
|---|
| 8 oz | rice noodles (pad thai) |
| 4 cup | water (boiling) |
| for the sauce... |
|---|
| 4 tbsp | soy sauce |
| 4 tbsp | molasses, unsulfured |
| 2 tbsp | rice vinegar |
| 2 tbsp | ketchup |
| 2 tbsp | fresh ginger root, minced |
| 1 tsp | sea salt |
| 1 tsp | cayenne |
| for the stirfry... |
|---|
| 2 tbsp | vegetable oil |
| 2 tbsp | garlic, minced |
| 3 cups | bean sprouts |
| 4 | scallions, trimmed and sliced diagonally into 1” lengths |
| 4 tbs | peanuts, crushed and unsalted |
| 1/4 cup | cilantro chopped |
| 2 | lime, cut into wedges for serving |
| | |
| |
instructions
For the noodles... cover pad thai noodles in boiling water for 5-7 minutes until just soft, drain, rinse in cold water and set aside.
For the sauce... whisk together soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne
For the pad thai... heat 2 tbsp of oil in a large non stick fry pan over medium heat and panfry the chick’n for 2-3 minutes until golden brown.
Add the garlic, stir and then immediately add the soy sauce-molasses mixture and bring to a simmer. Stir to combine and add the bean sprouts and green onion, cook until bean sprouts start to wilt (approx 1 minute), add pad thai noodles toss to combine.
Garnish with peanuts ,chopped cilantro and a lime wedge.
other gardein™ chick'n scallopini recipes
