This is a yummy recipe for Pad Thai!
Irvin made the Pad Thai with a rotisserie chicken we bought on the weekend and sesame seeds instead of nuts.
8 ozrice stick noodles
1/2 cupchili sauce
1/4 cupfish sauce
2 tbsp each rice wine vinegar and lemon juice
1 lbboneless skinless chicken breasts
1 tbspcornstarch
3 tbspvegetable oil
1 tspsesame oil
6cloves garlic, minced
6green onions, chopped
1each small sweet green and red pepper, sliced

8 ozscallops, cut in half
3/4 tsphot pepper flakes
1egg, lightly beaten
2 cupsbean sprouts
6green onions, sliced
1/4 cupfresh 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!