Pad Thai is one of my favorite take-out treats. So of course, I had to figure out how to make it at home, too! I’ve tweaked several recipes into this version, which mimics my favorite restaurant’s flavors, but without the styrofoam box and disposable chopsticks.
Ingredients
- 1/2 (12 ounce) Package Rice Noodles
- 1 Large Boneless, Skinless Chicken Breast (cut into bite-sized pieces)
- 2 tbsp. Vegetable Oil
- 1 Large Egg
- 1-1/2 tsp. White Wine Vinegar
- 3 tbsp. Oyster Sauce
- 1 tsp. White Sugar
- 1/2 to 2 tsp. Hot Chili Garlic Sauce*
- 1 cup Bean Sprouts
- 2 tbsp. Peanuts (finely chopped)
- 1 to 2 Green Onions (chopped)
- 1 Lemon or Lime (sliced into wedges)
* Hot Chili Garlic Sauce is a powerful concoction, suitable for Asian cuisine or removing rust stains from a shower drain. Add it sparingly, and taste frequently so as not to damage your palate or your esophagus.
Directions
- Soak rice noodles in cold water for 40 to 50 minutes, or until soft. Drain, and set aside.
- As with much Asian cooking, once you heat the oil there’s not a lot of time to dilly-dally. So, before your noodles are finished soaking, cut the chicken, chop the green onions and peanuts, and slice the lemon or lime. Then get the remainder of your ingredients assembled and ready.
- Heat oil on medium-high heat in a wok or large skillet.
- Sauté chicken until just barely cooked. Remove chicken from pan, and set aside.
- Add additional oil to wok or skillet if needed.
- Beat egg and cook in hot oil until firm, breaking it up into small pieces as it cooks.
- Return chicken to pan, and cook while mixing for 3 to 5 more minutes, until chicken has browned.
- Add softened noodles, vinegar, oyster sauce, sugar, and hot chili garlic sauce. (Adjust seasonings to taste.)
- Mix while cooking, until noodles are tender, about 5 minutes.
- Add bean sprouts and chopped green onions, and cook while mixing for 3 more minutes.
- Serve, and garnish with chopped peanuts and wedges of lemon or lime. Squeeze juice onto serving before enjoying.