Time
45 min
Serving
6 persons
Calories
524
This is a traditional pad thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper and work your way up.
Ingredients
- rice noodles: 1 pack (12 ounce pack)
- butter: 2 Tbsp
- boneless, skinless chicken breast halves: 1 pound (cut into bite-size pieces)
- vegetable oil: 0.25 cup
- eggs: 4 piece
- white sugar: 3 Tbsp
- fish sauce: 2 Tbsp
- white wine vinegar: 1 Tbsp
- red pepper: 0.125 Tbsp (crushed)
- bean sprouts: 2 cups
- green onions: 3 piece (chopped)
- peanuts: 0.25 cup (crushed)
- lemon: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
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Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside. Dotdash Meredith Food Studios
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Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes. Dotdash Meredith Food Studios
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Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste. Dotdash Meredith Food Studios
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Stir bean sprouts into wok and cook for 3 minutes. Dotdash Meredith Food Studios
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Serve topped with green onions, crushed peanuts, and a wedge of lemon. DOTDASH MEREDITH FOOD STUDIOS
