Pad Thai

This week I had cooked up an extra chicken breast.  I had a ton of ideas on how to use it up but this is one of my favorites.  I always order Pad Thai in every Thai restaurant we go to and I am mostly disappointed.  I love this recipe and it is surprisingly simple.  Asian recipes like this usually have long ingredient lists but once you break it down it is very simple.  The most important thing about these types of stir-frying is prep.  It takes time to do all the prep and no time at all to do the actual cooking. 

Pad Thai

8 oz. rice noodles
1/4 cup salted peanuts
1/2 tsp lime zest
3 tbs fish sauce
2 tbs lime juice
2 tbs brown sugar
4 1/2 tsp rice vinegar
1 tbs chilli sauce
3 tbs vegetable oil
1 lb chicken cooked or raw
1 tbs chopped garlic
1 egg beaten
1 cup bean sprouts
1 cup shredded carrot
1/2 cup green onions
2 tbs fresh cilantro

Chop peanuts and combine with lime zest.  Set aside.  Combine fish sauce, lime juice, brown sugar, rice vinegar and chilli sauce.  Stir until smooth then set aside.  Chop chicken, shred carrots, and rinse bean sprouts.  Chop cilantro and green onion and beat egg.  I cut the tops of the green onion into bigger pieces and the whites a little finer.  I think you are ready to cook!

Cook noodles according to package directions.
Heat 1 tbs oil in wok over medium high heat.  Add chicken and garlic, stir-fry until browned, then move to bowl.  Add egg and scramble in wok then add to chicken in bowl.
Heat remaining 2 tbs oil over high heat.  Add drained noodles stir-fry for 2 minutes.  Add bean sprouts, carrots, and green onions.  Stir-fry 2 minutes. 

Add sauce and chicken, cook 1-2 minutes.

Sprinkle each serving with cilantro and peanut topping. 

Pad Thai is also great with sliced beef, duck, pork and tofu.  You could leave out the meat and add more vegetables if you like.  Hope you enjoy!