Gluten Free Chicken Pad Thai

SOOOOOOO delicious!!

  • 1 Tbs. Sesame Oil
  • 1/2 Shallot
  • 3 Eggs
  • 2 lbs. Chicken breast
  • 3/4 Fresh Cilantro
  • 3 Tbs. Chopped Scallions
  • 1 1/2 Cup Bean Sprouts
  • 1/2 Cup Rice Vinegar
  • 1/2 Cup Lime Juice
  • 1/4 Cup Siracha
  • 1/4 Cup Fish Sauce
  • 1/4 Cup Liquid Amino Acids
  • 1/4 Cup Oyster Sauce
  • 1/2 Cup Crushed Peanuts
  • 16 oz. Flat Rice Noodles

In a sauté pan, pour a little sesame oil and heat over medium. Beat the eggs and pour into heated pan, scrambling as they cook. After cooked completely, set aside. Pour a little more of the sesame oil into the pan and throw in the chicken, cut into cubes.

While the chicken is cooking, stirring occasionally, cook the rice noodles as instructed (I boil for about 4 minutes because I like them cooked al dente).

Once the chicken has cooked thoroughly, remove the chicken, leaving the juice and add the diced shallot into the pan, stirring a few times while the shallot softens. Once the shallot has softened, add the egg and chicken back into the pan. Toss together and add the noodles. Finally, pour the liquid ingredients over everything and toss together. Finally, add the cilantro, peanuts and bean sprouts and toss once more. Serve immediately and ENJOY!!

I enjoyed this tonight with some Grower’s Reserve Chardonnay…because, you know…I like to drink wine while I cook…and eat;)

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