If you're looking to make a hearty main course, or just a stunning side dish, this pad thai can be your go-to for hosting or even just to serve the family!

Ingredients

1 white onion, sliced
3 cloves of garlic, chopped
1 red pepper, sliced
1 yellow pepper, sliced
2 carrots, julienne
6 mushrooms
1 can of baby corn, chopped
1 chicken breast, thinly sliced
1 package of rice noodles

For the Sauce

2 tbsp rice vinegar
1 tbsp of teriyaki sauce
½ cup of soy sauce
¼ cup of vegetable oil
3 tbsp of brown sugar

For the Topping

1 lemon, sliced
½ cup of peanuts, chopped
1 cup of bean sprouts
¼ cup of cilantro, chopped

Directions

SAUTE the onions and then after a few minutes, add the garlic
ADD in the carrots, and then the mushrooms, peppers and baby corn
SET aside the sauteed vegetables
COMBINE the ingredients for the sauce
SEER the chicken slices in the pan used for vegetables, flip over to cook thoroughly
POUR the sauce over the chicken
ADD the vegetables back into the pan
STIR the chicken, sauce and vegetables together
BOIL water for the rice noodles
COOK the rice noodles for 5-10 minutes (follow the instructions on the box)
STRAIN the noodles
COMBINE the noodles with the mixture
ADD the bean sprouts, peanuts, cilantro and lemon for a tasty garnish

Recipe Note: You can easily make this recipe vegan by not adding the chicken, or you can make it vegetarian by substituting 2 eggs for the chicken