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

• • 3
    tablespoons white sugar
    • • • 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
     
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lemon, cut into wedges
  • Add all ingredients to list

    Directions

  • 1. 1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
    2. 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.

       Footnotes

       • Garnish with crushed peanuts, chopped green onions and wedge of lemon.