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
- 2 tablespoons butter
- 1 pound boneless , skinless chicken breast halves, cut into bite-sized pieces
- 0.25 cups vegetable oil
- 4 eggs
- 3 tablespoons white sugar
- 2 tablespoons fish sauce
- 1 tablespoon white wine vinegar
- 0.13 tablespoons crushed red pepper
- 2 cups bean sprouts
- 3 greens onions , chopped
- 0.25 cups crushed peanuts
- 1 lemon , cut into wedges
Instructions
-
1
Gather all ingredients.
-
2
Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
-
3
Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
-
4
Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
-
5
Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
-
6
Stir bean sprouts into wok and cook for 3 minutes.
-
7
Serve topped with green onions, crushed peanuts, and a wedge of lemon.
Nutrition Facts
Per serving
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