Note: I also like to serve equal parts fish sauce and sweet chili sauce as a topping for people who like it a little saucier.
Directions for: Pad Thai Chicken with Cantaloupe
Ingredients
lb(s) / 225 g rice stick noodles
1 tsp sesame oil
3 boneless skinless chicken breasts (1 lb / 454 g)
2 tsp prepared garlic (in a jar) or 2 cloves finely chopped
1 Tbsp prepared ginger (in a jar) or fresh grated ginger
Cooking spray
1 egg white and 1 egg whipped together
2 tsp soy sauce
1 Tbsp ketchup
cup sweet chili sauce
fish sauce
cup water
2 green onions
lb(s) or 225 g fresh bean sprouts
2 Tbsp fresh cilantro (optional)
Chopped peanuts (optional)
Cantaloupe slices
Directions
1. Boil a kettle of water. Place noodles in a large heat-proof bowl. Pour boiling water over noodles so they're covered. Set timer for 5 minutes. Heat oil in a large nonstick fry pan at med-high. Cut chicken into small bite size pieces adding to pan as you cut. Add garlic and ginger to pan. Cook until meat is no longer pink then set aside. When timer rings for rice noodles check to see if completely cooked. If ready to eat, then cover and set aside. If noodles are not completely cooked heat in microwave an additional 3 minutes before draining and setting aside.
2. Spray a small nonstick fry pan and heat at medium. Whisk eggs together and cook in pan until egg sets. Once cooked remove from pan, fold in half and cut into small pieces. Set aside. Add the following ingredients to a small bowl in this order: soy sauce, ketchup, sweet chili sauce, fish sauce, and water. Set aside. Wash and finely chop green onion. Rinse bean sprouts in a colander. Rinse cilantro and finely chop. Chop and place peanuts in a bowl.
3. To serve: Place fresh bean sprouts in the bottom of a bowl. Place noodles on top. Sprinkle with chicken or egg. Sprinkle with green onion, fresh cilantro and peanuts. Pour sauce mixture over top. Layer twice if you like. Serve with slices of cantaloupe.
See more: Fruit, Rice/Grain, Dinner, Poultry, Summer, Thai, Chicken