Chicken Pad Thai

CHICKEN PAD THAI

(Recipe shared with me from my friend Jamie)


8 oz rice noodles

1/4 cup salted peanuts, finely chopped

1/2 tsp grated lime peel

3 Tbs fish sauce

2 Tbs fresh lime juice

2 Tbs packed brown sugar

4 1/2 tsp rice vinegar

1 Tbs Asian chile sauce with garlic

3 Tbs cooking oil

1/2 lb skinless, boneless chicken breast, cut into bite-sized strips

1/2 package of firm tofu (3oz I think...?)

1 Tbs finely chopped garlic

1 egg, lightly beaten

1 cup fresh bean sprouts

1/2 cup sliced green onion

2 Tbs snipped fresh cilantro


DIRECTIONS


-Place noodles in a large bowl.  Add enough hot water to cover them; let them stand for 10 to 15 or until the noodles are pliable but not soft.  Drain well in a colander.

-Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

-In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir utnil smooth.  Set aside.

-In a 12in nonstick skillet heat the oil over medium-high heat.  Add chicken, tofu and garlic; cook and stir about 6 mins or until chicken is no longer pink.  Transfer to a bowl.

-Add egg to the hot skillet and cook for 30 sec.  Turn egg with spatula and cook for 30-60 seconds more, just until set.  Remove egg from skillet; chop egg and set aside.

-In same skillet heat remaining 2 TBS oil over high heat for 30 sec.  Add drained noodles and sprouts; stir-fry for 2 mins.  Add fish sauce mixture and chicken mixture;  cook for 1-2 mins more or until heated through.  Remove from heat and sprinkle with egg, peanut topping, green onion and cilantro.

Comments