chick’n pad thai
- 8 ozrice noodle
- 4 cupwater (boiling)
- 4 tblspsoy sauce
- 4 tblspmolasses, unsulfered
- 2 tblsprice vinegar
- 2 tblspketchup
- 2 tblspfresh ginger root, minced
- 1 tspsea salt
- 1 tspcayenne
- 2 tblspvegetable oil
- 1 pkgteriyaki chick'n strips (no sauce)
- 2 tblspgarlic, minced
- 3 cupsbean sprouts
- 4scallions, trimmed and sliced diagonally into 1" length
- 4 tblsppeanuts, crushed and unsalted
- 1/4 cupcilantro chopped
- 2lime, cut into wedges
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 tblsp of oil in a large non stick fry pan over medium heat and pan fry 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.