joe's fusion chicken pad thai

Ingredients

• Servings: 5
• 1 pound boneless, skinless chicken breast halves, cut into bite-size pieces
• salt and ground black pepper to taste
• 3/4 cup white sugar
• 1 teaspoon ground cayenne pepper
• 3 tablespoons white vinegar
• 6 tablespoons fish sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 4 large eggs, lightly beaten
• 1 (16 ounce) package pad thai rice noodles
• 1/2 cup fresh bean sprouts
• 2 cups beef broth
• 1/2 cup chopped green onion

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• bring a large pot of water to a boil.
• season chicken with salt and black pepper; set aside.
• whisk sugar, cayenne pepper, white vinegar, fish sauce, and peanut butter together in a bowl.
• coat the inside of a large skillet or wok with olive oil and place over high heat.
• cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• remove chicken and set aside in a bowl.
• lower the heat under the skillet to medium-low. cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• pour peanut sauce into the garlic and eggs, and stir to combine. bring sauce to a simmer.
• stir rice noodles into the boiling water. cook until noodles are still slightly tough, about 5 minutes.
• drain the noodles.
• return chicken to the skillet with eggs and sauce. simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• stir bean sprouts, rice noodles. and beef broth into the skillet. bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• sprinkle with green onions to serve..