Pad Thai

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Ingredients

  • 1 (12 ounce) package rice noodles
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • ¼ cup vegetable oil
  • 4eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • ⅛ tablespoon crushed red pepper
  • 2 cups bean sprouts
  • ¼ cup crushed peanuts
  • 3green onions, chopped
  • 1lemon, cut into wedges

    • Directions

  • Step 1

    Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

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  • Step 2

    Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

    • Tips

    Garnish with crushed peanuts, chopped green onions and wedge of lemon.

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