Thai food, ideally, is lighter and more flavorful than the MSG-laden offerings at far too many brown-bag Chinese restaurants. It’s meant to stimulate the senses and tickle the tongue, not drench them with sauce-heavy, overcooked vegetables. This yummy recipe will leave you craving more.
Chicken Pad Thai
- 8 ounces rice noodles
- ¼ cup salted peanuts, finely chopped
- Lime peel
- 3 tablespoons fish sauce
- 2 tablespoons fresh limejuice
- 2 tablespoons packed brown sugar
- 4-1/2 tablespoons rice vinegar
- 1 tablespoon Asian Chile sauce with garlic
- 3 tablespoons cooking oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized strips
- Chopped garlic
- 1 egg, lightly beaten
- 1 cup fresh bean sprouts
- 1/3 cup sliced green onion
- 2 tablespoons snipped fresh cilantro
- Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but soft. Drain well in a colander.
- Meanwhile for peanut topping, combine peanuts and lime peel; set aside.
- In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and a Chile sauce; stir until smooth. Set aside.
- In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is a tender and no pink remains. Transfer to a bowl.
- Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
- In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.