Peanut Pat Thai (PPT)

If you love spicy, you can add even more of the chili sauce over the finished dish. If preferred, peanuts can be subbed with toasted or untoasted sesame seeds. Also, can garnish with lime. For leftovers, save a little bit of sauce to pour over the already cooked noodles. The noodles soak up the sauce in the fridge and dry out a little.

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Step 1

Start boiling water on high for rice noodles.

Step 2

In a small bowl, whisk until smooth: soy sauce, water, peanut butter, chili paste, brown sugar, and vinegar.

Step 3

Heat a large wok over medium-high heat, and add canola oil, garlic and ginger and let cook until fragrant, about 1 minute. Add the corrota, green onions and water chestnuts until softened.

Step 4

Once water is boiling, add noodles and cook for only a few minutes. Good through but not until too soft. Drain and rinse with cold water to prevent sticking.

Step 5

Add chicken and stir-fry until chicken is browned and cooked through.

Step 6

Add noodles and sauce from 1. Cook until heated through, about 2 minutes.

Step 7

Garnish with chopped peanuts and greens.