Description
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
- ¼ cup vegetable oil
- 4 eggs
- 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
- 3 green onions, chopped
- 1 lemon, cut into wedges
Instructions
- Soak rice noodles in cold water until soft
- 30 to 50 minutes. Drain and set aside.
- Meanwhile
- heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
- Heat oil in the 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
- sugar
- fish sauce
- vinegar
- and red pepper; mix well until noodles are tender. Adjust seasonings to taste. Stir in bean sprouts and cook for 3 minutes.
- Serve topped with green onions
- crushed peanuts
- and a wedge of lemon.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 6