This recipe makes an authentic Pad Thai sauce and you can adjust it to use what you have on hand. We often make it with just tofu, prawns, chicken, or a combination.
Tonight Irvin prepared the Pad Thai with a rotisserie chicken we bought on the weekend and sesame seeds instead of nuts.
8 oz rice stick noodles
1/2 cup chili sauce
1/4 cup fish sauce
2 tbsp each rice wine vinegar and lemon juice
1 lb boneless skinless chicken breasts
1 tbsp cornstarch
3 tbsp vegetable oil
1 tsp sesame oil
6 cloves garlic, minced
6 green onions, chopped
1 each small sweet green and red pepper, sliced

8 oz scallops, cut in half
3/4 tsp hot pepper flakes
1 egg, lightly beaten
2 cups bean sprouts
6 green onions, sliced
1/4 cup fresh coriander (cilantro)
toasted almonds or cashews
Coriander sprigs and lime wedges
  • In a large bowl, soak noodles in warm water for 15 minutes (or follow directions with the noodles you have.) Drain and place in a large bowl, set aside.
  • Meanwhile, mix together chili sauce, fish sauce, vinegar and lemon juice; set aside. Cut chicken into strips; toss with cornstarch. Set aside.
  • Heat large skillet over medium-high heat; add 1 tbsp (15 ml) of the vegetable oil and sesame oil, swirling to coat pan. Stir-fry garlic and chopped onions for 3 minutes or until softened. Add green and red peppers; stir-fry for 2 to 3 minutes or until starting to soften. Add to noodles in bowl.
  • Add 1 tbsp of the remaining oil to pan; stir-fry chicken for 5 to 8 minutes or until browned and no longer pink inside. Add scallops, and remaining oil if necessary; cook, turning, for 2 to 3 minutes or until opaque.
  • Add hot pepper flakes and fish sauce mixture; bring to boil. Reduce heat to medium. Stir in egg; cook, stirring, for about 1 minutes or until sauce has thickened. Add to noodle mixture.
  • Add bean sprouts, sliced onions and coriander; toss together. Garnish with almonds, coriander sprigs and lime wedges.
Enjoy this tasty and easy dinner!

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