Pad Thai

Place noodles in large bowl cover with hot water(not boiling). Let stand 10-30 minutes or until soft and pliable.

Sauce: Combine 1/4 cup wate,r ketchup,fish sauce, soy sauce, sugar, lime juice, jalapeno and curry in medium bowl; set aside.

Heat wok; add 1 T. oil add chicken and stir-fry 2 minutes. Transfer to bowl.

Add 1 T. oil; add garlic; cook and stir until golden. Add eggs; scramble until set. Stir in sauce.

Add noodles and stir to coat with sauce. (Add water 1 T. at a timeif sauce is absorbed and noodles are still dry).

Add chicken and tofu if using, 1 1/2 cups bean sprouts, peanuts and green onion; cook until heated through.

Transfer mixture to large serving platter. Pile remainging sprouts, lime wedges and cabbage around noodles.

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Per Serving (excluding unknown items): 1158 Calories; 93g Fat (68.1% calories from fat); 56g Protein; 43g Carbohydrate; 11g Dietary Fiber; 169mg Cholesterol; 917mg Sodium. Exchanges: 2 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 14 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Nice served with steamed Jasmine rice and Basil Chicken!!!

NOTES : Pad Thai is definiately one of our family’s favorites. Generally we eat this dish in a Thai restaurant. Our favorite is Krung Thai on Winchester in San Jose! We were first introduced to Thai food by my friend Jane Jones who I met in Observation Nursery School where Paige attended when she was all of 2 years old ! We used to go the the first Thai restaurant in San Jose in an old bowling alley on Stevenscreek!! We would fill up on Thai food and then go bowl !!! We introducted a number of our friends to this wonderful cuisine !! In the 1990s, Zack and I tried this recipe and we thought it turned out pretty well!