Recipe from Katie’s Cucina

This was supposed to be Pad Thai, but I couldn’t find Pad Thai sauce.  I know I probably could’ve made some, but this wasn’t a night that I felt like getting all that involved, so I ended up grabbing some stir fry sauce. 🙂

This was good, but could’ve used a bit more spice, which I probably would’ve gotten from the Pad Thai sauce.

It came together extremely quickly, and, like most stir fries, is one of those dishes that you can add whatever veggies or extras that you like.

4 ou stir-fry noodles
2 T vegetable oil, divided
1 egg, lightly beaten
1 chicken breast, cut into strips
6 ou stir fry sauce
2 green onions, thinly sliced
1/2 c bean sprouts
1/4 c coarsely chopped unsalted peanuts

Cook noodles according to package directions.  Drain, rinse with cold water, and set aside.

Heat 1 T oil in a large wok.  Add the egg and cook, scrambled, until set.  Remove from wok and set aside.

Add remaining T oil to wok along with the chicken.  Cook until cooked through then add noodles, sauce and green onions.  Stir fry another 3-4 minutes.

Stir in bean sprouts and egg and remove from heat.  Serve sprinkled with peanuts.