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
Instructions
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.
Originally Submitted
12/17/2010
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