Ground Chicken Pad Thai

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

14 oz. fettuccine-width rice stick noodles

1/4 c. peanut oil, divided, plus more for coating noodles

1 tbsp. cornstarch

1/4 c. fish sauce

1/4 c. dark brown sugar

3 tbsp. unseasoned rice vinegar

1 tbsp. soy sauce

1/2 tsp. red pepper flakes, or to taste

1/4 c. chopped scallions

1 garlic clove, chopped

1/2 lb. ground chicken

2 large eggs, beaten

1 small head Napa cabbage, shredded (about 4 cups)

1 c. mung bean sprouts

1/2 c. roasted peanuts, chopped

Fresh cilantro and Thai basil, for garnish

2 limes, quartered, for serving

Directions

Cook noodles according to the package directions. Drain, run under cold water until cool, then toss with a little peanut oil.

Whisk together 1 tablespoon fish sauce and cornstarch in a bowl. Whisk in sugar, vinegar, soy sauce, red pepper flakes, 1 tablespoon oil, and remaining 3 tablespoons fish sauce.

Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add scallions and garlic. Cook, stirring, until tender, about 1 minute. Add chicken and cook, breaking it up with a spoon, until cooked through, 1 to 2 minutes. Add eggs and cook, breaking them up into small pieces, just until cooked through, about 1 minute. Add cabbage and sprouts. Cook, stirring, just until starting to wilt, about 1 minute. Add noodles and sauce (whisk sauce just before adding to reincorporate cornstarch). Cook, stirring, until sauce is thickened, 2 to 3 minutes.

Serve garnished with peanuts, cilantro, and basil with lime wedges alongside.