Pad Thai

 pad thai
Its Sunday!!!!! You guessed it, Zac is at it again and we love it!!!
This is a traditional Pad Thai recipe and you can use chicken, pork, beef or even Tofu!
1 (12ounce) 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 Tablespoon fish sauce
3 Tablespoons sugar
1 teaspoon crushed red pepper (add more, if you like it to be hotter)
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

  • Soak rice noodles in cold water for 30 to 50 minutes, or until soft. Drain, and set aside.
  • Heat butter in a wok or a large skillet. Saute chicken until browned. Remove, and set aside. Heat oil over a 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, red pepper.
  • Adjust seasonings to taste. Mix while cooking, and until noodles are tender.
  • Add bean sprouts and mix for 3 minutes.
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