Homemade Pad Thai as good as takeout!
Chicken Pad Thai
adapted from A Year At The Table
14 oz dried rice noodles (flat)
1 t minced fresh garlic
2 chicken breast,thinly sliced
1/3 c chopped green onions
12 oz bean sprouts
1 t red chile flakes
1/2 c chopped fresh cilantro
¾ c peanuts, chopped
6 lime wedges
Pad Thai Sauce
1/2 c vinegar (i combined white and black vinegar)
1/4 c sugar
1/3 c soy sauce
1 T sesame oil
1/2 t paprika
zest of 1 line
Put rice noodles in a bowl or 9x13 pan and cover with warm water.
Soak for 20 min. until softened then drain. (do not over soak they will still be slightly firm)
Prepare sauce by mixing all ingredients.
Heat some oil in a wok or large sauté pan over medium high heat.
Add chicken and garlic stir-fry until cooked through.
Add soaked noodles and sauce.
Stir noodles then cover and bring sauce to simmer. This will finish cooking your noodles.
Move noodles to one side of wok. Crack eggs into pan and scramble and cook.
Gently fold eggs into noodles.
Remove pan from heat and add green onions, bean sprouts, peanuts, chiles and cilantro to noodles.
Serve with lime wedges.