Bangkok Style Chicken Pad Thai |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the Thai Room of the Plaza Hotel, Bangkok, Thailand. Ingredients:
8 ounces rice noodles (vietnamese bahn pho or thai sen-mee) |
1/4 cup salted peanuts, finely chopped |
1/2 teaspoon lime peel, grated |
3 tablespoons fish sauce |
2 tablespoons fresh lime juice |
2 tablespoons brown sugar |
4 1/2 teaspoons rice vinegar |
1 tablespoon chili sauce |
3 tablespoons cooking oil |
1 lb chicken breast, cut into bite-sized strips (boneless, skinless) |
1 tablespoon garlic, minced |
1 egg, lightly beaten |
1 cup fresh bean sprout |
1/3 cup green onion, sliced |
2 tablespoons fresh cilantro, chopped |
Directions:
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. 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 tender and no pink remains. Transfer to a bowl.
5. 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.
6. 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.
7. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.
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