Chicken Pad Thai

Servings : 4

Preparation : 30 minutes

Cooking time : 8 to 10 minutes

Ingredients

• 1 package of rice noodles
• 3 Quebec chicken breasts, cut into small cubes
• 120 ml (8 tbsp) canola oil
• 4 eggs, beaten with a fork
• 2 red peppers, julienned
• 500 ml (2 cups) snow peas, halved
• 250 ml (1 cup) of water
• 45 ml (3 tbsp) soy sauce
• 90 ml (6 tbsp) fish sauce (Nuoc-mâm)
• 15 ml (1 tbsp) Sriracha hot sauce
• 45 ml (3 tbsp) sugar
• 90 ml (6 tbsp) rice vinegar
• 15 ml (1 tbsp) tomato paste
• 15 ml (1 tbsp) red curry paste
• 30 ml (2 tbsp) fresh ginger, chopped
• 2 cloves garlic, chopped
• 60 ml (4 tbsp) chopped peanuts
• 60 ml (4 tbsp) fresh coriander leaves
• 4 limes, quartered
• Salt and pepper to taste

Preparation

1. In a bowl of cold water, soak the rice noodles for 30 minutes.
2. Meanwhile, in a large skillet or wok, sauté the chicken cubes in 30 ml (2 tbsp) of canola oil until golden brown.
3. Add the eggs, salt and pepper, and mix well. Check the seasoning and set aside.
4. In the same pan, sauté the peppers and snow peas with 30 ml (2 tbsp) of oil. Set aside.
5. In a bowl, combine water, soy sauce, fish sauce, hot sauce, remaining oil, sugar, vinegar, tomato paste, red curry paste, ginger, and garlic.
6. Pour this mixture into the hot pan and bring to a boil.
7. Add the drained noodles and stir-fry until tender.
8. Add the chicken and vegetables, then mix.
9. Sprinkle the peanuts and coriander on top.
10. Serve in bowls with lime wedges.