Recipe: Chicken Pad Thai


  • 1 (12 ounce) package rice noodles

  • 2 tablespoons butter

  • 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


  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  2. 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.



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