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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up. Ingredients:
1 (12 ounce) package rice noodles |
2 tablespoons butter |
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces |
1/4 cup vegetable oil |
4 eggs |
1 tablespoon white wine vinegar |
2 tablespoons fish sauce |
3 tablespoons white sugar |
1/8 tablespoon crushed red pepper |
2 cups bean sprouts |
1/4 cup crushed peanuts |
3 green onions, chopped |
1 lemon, cut into wedges |
Directions:
1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
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.
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