Easy Chicken Pad Thai Serves 4
Ingredients for the Sauce: 2 TBS sesame oil – stock 4 Tablespoons low-sodium soy sauce – stock 1 Tablespoon sriracha – stock 3 Tablespoons lime juice – stock 3 Tablespoons brown sugar – stock 2 Tablespoons fish sauce – stock Ingredients for the Pad Thai: 8 oz. flat rice noodles – $4.49 ½ lb. thin-sliced boneless, skinless chicken breast, cut into bite-size pieces – $3.99 ½ Tablespoon sesame oil – stock Salt and pepper, to taste – stock 2 eggs, lightly whisked – stock 1 cup fresh bean sprouts – $2.69 1/3 cup scallions, sliced – $1.69 ¼-cup red onion, diced – $0.89 1/3 cup fresh cilantro, roughly chopped – $1.29 2 medium carrots, roughly grated – $1.59 Salted/roasted peanuts, finely chopped (optional) Grand total assuming well-stocked kitchen: $16.63 Cost per serving: $4.15 Directions: 1. In a glass bowl, whisk together sauce ingredients and set aside. 2. Whisk eggs and scramble in a skillet over medium heat, breaking eggs into pieces. Set aside on a plate. 3. Cook the rice noodles al dente, according to package directions. Drain and set aside. 4. Season the chicken with salt and pepper and in the same pan you used for the eggs, add the sesame oil over medium heat. Cook the chicken strips for 3-4 minutes per side, or until cooked through. Add the onions and bean sprouts and cook for 1 minute. Add the sauce and noodles, heating through for about a minute and ensuring the noodles are evenly coated. 5. Remove the pan from heat and toss in the green onions, scrambled eggs, cilantro and carrots. Toss well to combine. Garnish with chopped peanuts and serve warm.