Pad Thai

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.

Pad Thai