Pad Thai
Susan Maxey
ingredients
- 6 1/2 oz. Dried Rice Stick Noodles
- 3 tbsp. Fish Sauce
- 1/4 cup Soy Sauce
- Juice of 1 Lemon
- 2 tsp. Brown Sugar
- 3 tbsp. Vegetable Oil
- 2 Chicken Breasts (cut into bite sized pieces)
- 3 Cloves of Garlic
- 1 Small Red Chili (seeded and diced)
- 2 Scallions(chopped on angle)
- 2 Eggs (lightly beaten)
- 3 cups Bean Sprouts
- 1 tbsp. Peanut Butter
- 1/4 cup. Cilantro
directions
- 1
Soak noodles in boiling water for 10 minutes, rinse under cold water and drain well.
- 2
Mix together fish sauce, soy sauce, lime juice, brown sugar, and peanut butter in small bowl until peanut butter is dissolved. (Also can be done in blender)
- 3
Heat a wok over a high temperature until very hot. Add chicken and cook until done (about 5 minutes). Remove from wok and set aside on plate.
- 4
Heat the remaining 2 tbsp. oil in wok and stir-fry the garlic and chili for 30 seconds. Add veggies and cook until tender (about 3-5 minutes). Add drained noodles and stir-fry 30 seconds. Push noodles to the side and add eggs to wok. Cook until they start to set then stir through the noodles. Add the sauce mixture and stir fry until sauce is covering all of veggies and noodles. Add half of chicken back to wok and combine with sauce and veggies.
- 5
Remove from heat and toss through the scallions, bean sprouts, and cilantro until combined. Serve topped with remaining chicken and lime wedges.
Source: Susan
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