Pad Thai With Sauce
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Serves/Makes: 4
Ready in: 1-2 hrs
- boiling hot water
- 1 package (16 ounce size) thin rice noodles
- 1/4 cup white vinegar
- 1/2 cup sugar
- 1/4 cup fish sauce
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1/2 cup thinly sliced chicken, or beef, pork or shrimp
- 2 eggs, beaten
- 2 cups fresh bean sprouts
- 1/4 cup chopped green onion
- 8 thin lime slices
- 1/4 cup crushed or finely chopped peanuts
- fresh cilantro, to taste
- crushed red pepper flakes, to taste
About an hour before starting the recipe, combine the hot water and rice noodles in a bowl. Let soak for 20 minutes. Drain the noodles well and let dry out for 30 minutes. Meanwhile, combine the vinegar, sugar, fish sauce, and salt in a bowl. Whisk together and reserve. When ready to cook, heat the oil in a wok or large skillet over high heat. Add the chicken and cook, stirring constantly, for 5 minutes. While stirring, add the eggs and cook until set, stirring constantly. Add the prepared rice noodles and reserved sauce. Cook, stirring occasionally, until the noodles have absorbed the sauce, about 6 minutes. Add the bean sprouts and green onions. Cook, stirring occasionally, for 1-2 minutes or until the bean sprouts are heated through. Divide the pad Thai between individual serving bowls. Garnish with lime slices, chopped peanuts, cilantro, and crushed red pepper flakes, if desired. Serve the chicken pad thai immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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