Chicken Pad Thai

I mentioned last week my new subscription to Taste of Home magazine, and I am loving some of the recipes!   I adapted another recipe and I think this one is just as good as last week's, if not better.  But they are both so different, I can't really decide.  Either way, this one is another keeper and I will definitely be making it again!

The original recipe called for shrimp, also adding in some fish sauce, which I think would be fabulous--I love me some shrimp!  But chicken was in the budget this week, so chicken it was!

 Chicken Pad Thai - adapted from Taste of Home's Shrimp Pad Thai, August & September 2010

4 oz. rice noodles
1 cooked chicken breast, cubed or shredded
2 tsp. sesame oil
1/2 cup chopped onion
1 garlic clove, minced
1 egg, beaten
1/3 cup rice vinegar
1/4 cup sugar (I used dehydrated cane juice)
1/4 cup soy sauce
1/4 cup peanut butter
1 tbsp. chili sauce (I used Sriracha Hot Chili Sauce)
3 cups shredded cabbage
4 green onions, thinly sliced (both greens and whites)
Salted Peanuts
Fresh cilantro, chopped

Cook rice noodles following package instructions. Over medium heat, in a large skillet, saute onion until tender.  Add garlic and cook until fragrant.  Add beaten egg and saute until egg is fully cooked.  Add in vinegar, sugar, soy sauce and peanut butter.  Cook until a creamy sauce has formed.  Mix in cabbage, green onions, chicken, and cooked noodles and heat through.  Serve with peanuts and chopped cilantro for garnish. 


This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap