I picked up a jar of Primo’s Gourmet Food Co. Thai Peanut Sauce at Whiskey Flat festival in Kernville, CA. They also sell online and at other street fairs in California. Their sauce has a spicy kick. I had not tried the peanut sauce before and was looking forward to making pad thai. This recipe was so fast that I was able to whip up an entire meal after work in about 30 minutes. Normally I would use fresh bean sprouts, but the local grocery store was out. I used canned bean sprouts, and it can out fine.
- 1 13 oz. jar Thai Peanut Sauce (such as Primo’s Gourmet Food Co.)
- 1 lb. boneless skinless chicken breast cut into bite sized pieces
- 13 oz. bean sprouts
- 1 bunch green onions, chopped
- 8 oz. rice noodles
- 1 cup peanuts
In a large skillet over medium heat, cook chicken until no longer punk. Add bean sprouts, onions, and peanut sauce.
In a separate sauce pan, bring 6 cups of water to boil. Add rice noodles. Boil for 5-6 minutes until noodles are soft. Drain and rinse.
Add noodles to chicken mixture. Stir.
Top with peanuts.
Serve with salad and egg rolls.