This recipe is modified from the original version of Lightened Up Pad Thai on Iowa Girl Eats blog...
1/4 c chicken broth
1-1/2 T soy sauce
1-1/2 T fish sauce
1 T sugar
1-1/2 teaspoons cornstarch
2 eggs, whisked
1/2 t sesame oil
3/4lb (12oz) chicken breasts, cut into thin strips
salt and pepper
4 t cooking oil, divided
1 onion, thinly sliced (about 1 cup)
1 small green bell pepper, seeded then thinly sliced (about 1 cup)
4 cloves garlic, minced
5 c thinly shredded green cabbage
3 Tablespoons finely chopped peanuts
lime wedges
Sliced green onions
Directions:
1. Stir together chicken broth, soy sauce, fish sauce, sugar, and cornstarch in a small dish then set aside. Whisk eggs together in another small dish then set aside.
2. Heat sesame oil in a large wok or 12″ skillet over medium-high heat. Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.
3. Heat 2 teaspoons cooking oil in skillet then add onions and peppers. Season with salt and pepper then stir fry until crisp-tender, 5 minutes. Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.
4. Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.) Add eggs then cook until set, 1-2 minutes. Add the soy sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.
5. Remove skillet from heat and divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.
Top with chopped green onions.
