This is simple and fast once you prepped everything.
2 chk breast
Pad Thai Noodles or any kind of rice noodles
Green Onions ( I used a mixture of Mexican Green Onions and regular Green Onions)
Shitake Mushrooms (fresh)
Green Beans (or you can use bean sprouts)
Garlic sauce ( find it in the Asian Market or Asian Isle of your store)
Pad Thai sauce
white Vinegar ( I substituted w/ pickled peppercini juice)
Crushed Red Peppers
Depending on how big the dish and how many chk breasts you're gonna use, start out w/ 1 tblsp of the sauces. Adjust for taste.
In a glass bowl mix your sauces, juice of 1 lime and crushed red peppers
Cut the chk breast into 1inch cubes
Poor the sauce mixture in a glass bowl w/ the chk leaving some for the end of your cooking. Marinate for about an hour in the fridge covered in plastic
Quarter you Shitake Mushrooms.Julien the green beans and and Baby carrots.
Take the Bulbs of the Mexican Green onions and Julien as well.
Par boil the veggies for about 1 to 2 min. and drain. Rinse w/ cold water.
Boil the Pad Thai noodles for about 2 to 3 min, drain and rinse in cold water.
I use a nonstick wok but I also have a stainless steel that works great.
Melt 1 tblsp of butter and toss the chk. cook until white and tender. remove from wok and set aside.
Wipe the wok w/ paper towl.
Add 1 tablespoon of penut oil and add veggies cook on hi for about 5 min. Add soy sauce to taste. Remove and set aside.
Wipe the wok
Beat the eggs and scramble till done and fluffy. (I add milk for the fluffyness). Remove and set aside.
Wipe the wok
Add 1 tblsp of Peanut oil and add noodles. Toss, add the chk, toss add veggies and toss. Add the remaining sauce from the marinade and toss on hi heat for about 5 min.
Quickly serve on long platter topping w/ crushed peanuts, fried onions, Julien green onions and cilantro. Squeeze lime juice over it and serve.