pad thai

We used several Bell-View products for this recipe!

INGREDIENTS:

sauce:

  • 6 oz. ketchup

  • 2 tbsp. fish sauce (found in the Asian section at most grocery stores)

  • 2 tbsp. sugar

  • 1 tsp. Bell-View’s Chopped Garlic

  • 1 tsp. Bell-View’s Worcestershire Sauce

  • 1 tsp. Bell-View’s Soy Sauce

  • 1 tsp. peanut butter

  • 2 tsp. Lime juice

  • 1⁄2 tsp. crushed red pepper flakes

PROTEIN:

  • 16 ounces flat rice noodles (found in the Asian section)

  • 1lb. Raw chicken breast chopped into pieces

  • 4 eggs

  • 1 cup broccoli

  • 1⁄3 cup sliced green onion

  • 1⁄4 cup sliced white onions

  • 1⁄3 cup cilantro roughly chopped optional: peanuts

DIRECTIONS:

  1. Season chicken with salt and pepper to taste.

  2. Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked
    through (about 6-8 minutes), transfer chicken to a bowl and set aside.

  3. Whisk together all sauce ingredients and set aside.

  4. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and broccoli.

  5. Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.

  6. Stir in green onions and cilantro. Garnish with peanuts if desired.

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