Wednesday, April 9, 2014

Pad Thai

This recipe was originally found on  I used input from several reviews and did some of my own thing and came up with the following recipe.  It was delicious and pretty easy to put together! 

Pad Thai (Modified recipe)

1 (12 ounce) package rice noodles
2 tablespoons olive oil
Sesame oil (optional)
1 pound boneless, skinless chicken
breast halves, cut into bite-sized pieces
3 green onions, chopped
1-2 Tbsp chopped garlic
2 tbsp olive oil (plus sesame oil if desired)
4 eggs
3 tablespoon white wine vinegar
6 tablespoons fish sauce
5-6 tablespoons white sugar
Tsp soy sauce
1/2 tsp crushed red pepper
3-6 drops hot sauce (optional)
1-2 tbsp peanut butter
1-2 cups bean sprouts (optional)
1-2 cups shredded or thinly sliced carrots
1/4 cup crushed peanuts
1 handful cilantro chopped
1 lime, cut into wedges

1) Boil water. Add rice noodles and boil 1 minute. Turn off heat, let sit 5 minutes.  Rinse in cold water. Drain. Set aside.
Heat 2 tbsp oil (and a couple drops of sesame oil if desired) in a wok or large heavy skillet. Saute chicken, with garlic, and green onions until browned. Season with salt and pepper. Remove, and set aside. Heat additional oil in wok over medium-high heat. Crack eggs into hot oil, scramble, and cook until firm. Stir in chicken, and cook for 5 minutes. Add carrots. Add softened noodles.
3) Mix vinegar, fish sauce, soy sauce, sugar, peanut butter, hot sauce and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Add cilantro and a squeeze of lime juice. Mix and serve hot.

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