Chicken Pad Thai

wtorek, 11 lutego 2014

Chicken Pad Thai

Time: 1 hrs


  • 1/2 cup low-fat coconut milk
  • 6 tablespoons creamy peanut butter
  • 4 tablespoons light soy sauce
  • 4 tablespoons fresh squeezed lime juice
  • 1/2 tablespoon rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons grated gingerroot
  • 1/2 teaspoon red pepper flakes


  • 1 In a bowl combine all sauce ingredients and set aside.
  • 2 Cook noodles or pasta, drain, and set aside.
  • 3 In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
  • 4 Serve garnished with chopped peanuts and cilantro.

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