Totally Non-Traditional CHICKEN or SHRIMP PAD THAI
8-10 oz. Thai rice noodles (If you can't find these on Asian aisle at grocery store, you can use fettucini or linguine pasta)
1 lb. boneless skinless chicken breasts , sliced into small strips or cubes
~or~ 1 lb. small shrimp, peeled & cleaned (I use frozen wild-caught, thawed & very well drained~ I keep bags in the freezer so I always have shrimp to use for dinners)
1 TB vegetable oil…………………………...1/4 cup brown sugar (or 2 TB brown Splenda blend)
6 TB balsamic vinegar…………………......1 TB Kosher salt (remember that you don't have salt from soy sauce in this version)
1/4 cup rice vinegar…………………….......2 TB lime juice
1 tsp. hot sauce (i.e. Tabasco)………..........….2 eggs, lightly beaten
2 tsp. garlic, crushed or minced……...........1 cup fresh bean sprouts ~or~ 1 can, very well drained
1/2 cup red bell pepper, sliced into thin matchsticks
2 carrots, peeled & cut into thin matchsticks (depending how thick the carrots are, you'll probably need to cut them into 1/4s thick-wise before slicing into about 1" matchsticks)
Optional: 1/2 jalapeno pepper, seeded and minced
3 green onions, thinly sliced or chopped (reserve some for garnish later)
1/3 cup fresh cilantro , chopped ~ to garnish
Optional: Red pepper flakes to garnish
***
Prepare rice noodles according to directions listed on package. In a small mixing bowl, whisk together brown sugar, Kosher salt, balsamic vinegar, rice vinegar, lime juice and hot sauce, set aside.
While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot, add chicken/shrimp and saute until cooked through, (about 4-6 minutes for chicken ~ 2-3 minutes for shrimp). Transfer the chicken/shrimp to a plate, leaving oil in pan.
Add bell pepper and carrots and saute 1-2 minutes ~ then add garlic, green onions, jalapeno and bean sprouts; saute 1 minute longer.
Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1-2 minutes.
Serve warm topped with cilantro, reserved green onions and optional red pepper flakes.
Serves about 4-6 people (a citrus fruit salad is a good side dish with this)