I am very sorry, but I don't have any pictures for you! I made this during a busy Thursday night right before I was heading out of the house and Corey ate the rest of the leftovers Friday before I was able to catch any pictures.
|picture courtesy of tasty kitchen (link above)|
1 package Pad Thai Rice Sticks, 8 0z
2 Tablespoons Vegetable Or Canola Oil
3 whole Boneless, Skinless Chicken Breast, Cubed
2 Tablespoons Minced Garlic
1 whole Medium Yellow Onion Sliced
1 whole Colored Pepper Of Your Choice, Sliced
1 cup Shredded Carrots
2 Tablespoons Ginger Paste (you can use less powdered ginger, or buy fresh ginger and mince it)
1 cup Bean Sprouts
1 dash Salt And Pepper, to taste
1 bunch Green Onions, Chopped For Garnish
1/4 cup chopped cilantro
For the Sauce
2 teaspoons Hoisin Sauce
3 Tablespoons Peanut Butter, Crunchy Or Creamy
3 Tablespoons Low Sodium Soy Sauce
1/2 Tablespoon Sriracha Hot Chili Sauce
Cook noodles according to package instructions.For the sauce, mix the hoisin, peanut butter, soy sauce and sriracha (we like spicy, so I used roughly a tablespoon) to form a paste. Set aside.
When the noodles are done soaking, drain water and set aside.
Heat the oil in a wok over HIGH heat for about 2 minutes. Add the chicken and garlic, cook for 2-3 minutes then add the onion, bell peppper
Serve in bowls and garnish with chopped green onions, peanuts & cilantro.
I also wanted to share some photos from last weekend! Me and Corey celebrated our 2nd Anniversary in Cincinnati. We decided to take a last minute get away and had a blast zip-lining & catching a Reds game.
|Cor coming in from one of the lines|
|the views were beautiful|