Faux Pad Thai

Last night I made Faux Pad Thai for dinner. It was delicious. Here's a picture.

Note: the link is broken and Faux Pad Thai is no longer listed on the Tasty Kitchen site... I'm not sure why since everyone who's tried this recipe (besides children) have loved it! So here's the recipe:
Faux Pad Thai
By Sophie McNeil
2 packages raman (I do 3)
3 cups cut-up vegetables: broccoli, red bell pepper, pead pods, carrots and/or onions, etc.
1 1/4 cups water
1/4 cup peanut butter
1/4 cup soy sauce
2 T brown sugar
1 T cornstarch
1/2 t powdered red pepper
2 cups cooked chicken in small pieces
1 8 oz. can sliced water chestnuts, drained
1 8 oz. can bamboo shoots, drained
1/4 cup chopped peanuts
1/4 cup slice green onions

Seat aside 1 seasoning packet from noodles to use in recipe. Store remaining packet for another use. In a large saucepan bring 2 quarts of water to boil. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.

Meanwhile for sauce, in a medium saucepan whisk together the 1 1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. Makes four 1 1/4 cup servings.





I added an extra package of raman, added extra vegetables: red onions, snap peas, red bell pepper, carrots & broccoli. Yumm!