Chicken Pad Thai

Serves 6
Ingredients
  • 8 oz Thai rice noodles
  • 1 boneless skinless chicken breasts, sliced into small strips
  • 2 Tbsp Thai Seasoning
  • 1 Tbsp oil
  • ½ cup matchstick carrots
  • 1 clove garlic
  • 3 green onions, whites minced, greens sliced into 1-inch pieces
  • 1 can bean sprouts or cabbage
  • 6 celery stalks chopped
  • 1 can bamboo shoots
  • 3 Tbsp packed brown sugar
    • Pad Thai Sauce
  • 5 Tbsp Ketchup
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp fish sauce
  • 3 tsp packed brown sugar
  • ½ Tbsp chili-garlic paste
    • Garnish (optional)
  • ⅓ cup cilantro, chopped
  • ½ cup unsalted peanuts, chopped
Directions
  1. Prepare rice noodles according to directions listed on package.
  2. In a mixing bowl, whisk together Pad Thai sauce ingredients, set aside.
  3. While noodles are soaking, heat oil in a wok or a 12-inch deep saute pan set over medium-high heat. Add chicken and saute until cooked through, about 6 minutes with Thai Seasoning
  4. Transfer to a bowl, leaving oil in pan. Add celery, onions, carrots, saute 1 - 2 minutes then add garlic, green onions and bean sprouts/cabbage and saute 1 minute longer.
  5. Add in chicken, noodles and Pad Thai sauce and toss everything together and cook 1 - 2 minutes.
  6. Serve warm topped with cilantro, peanuts, or additonal Thai Seasoning.