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Morning Sun
  • 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.

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  • 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
    Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
    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.
    — www.allrecipes.com
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