Chicken Pad Thai

Ingredients

• 10 oz Thãi rice noodles
• 1 lb boneless skinless chicken breãsts , sliced into smãll strips
• 2 Tbsp vegetãble oil
• 1/4 cup pãcked dãrk-brown sugãr
• 1/4 cup soy sãuce
• 2 Tbsp rice vinegãr
• 1 Tbsp lime juice
• 1 Tbsp fish sãuce
• 1 red bell pepper , sliced into thin strips ãnd strips hãlved
• 1 1/2 cups mãtchstick cãrrots
• 2 cloves gãrlic
• 4 green onions , whites minced, greens sliced into 1-inch pieces
• 2 cups beãn sprouts
• 3 lãrge eggs
• 1/2 cup unsãlted peãnuts , roughly chopped
• 1/3 cup cilãntro , chopped
• Red pepper flãkes ãnd sesãme seeds (optionãl)

Instructions

1. Prepãre rice noodles ãccording to directions listed on pãckãge. In ã mixing bowl, whisk together brown sugãr, soy sãuce, rice vinegãr, lime juice ãnd fish sãuce, set ãside.
2. While noodles ãre cooking, heãt oil in ã wok or lãrge ãnd deep non-stick skillet over medium-high heãt. Once hot ãdd chicken ãnd sãute until cooked through, ãbout 4 - 6 minutes. 
3. Trãnsfer to ã plãte, leãving oil in pãn. ãdd bell pepper ãnd cãrrots ãnd sãute 1 - 2 minutes then ãdd gãrlic, green onions ãnd beãn sprouts sãute 1 minute longer. 
4. ...................................
5. ...........................
6. ...................

Full Recipe>>>>>>>>>>>>>>>>>>>>>https://www.cookingclassy.com