Ted's Pad Thai

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs
• 8 ounces wide rice noodles
• 2 large eggs
• 6 -8 green onions
• 8 ounces fresh bean sprouts
• 2 garlic cloves
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 1/2 tablespoons vegetable oil
• 3 tablespoons fish sauce
• 3 tablespoons rice vinegar
• 2 1/2 tablespoons brown sugar
• 1 tablespoon chili-garlic sauce
• 1/4 cup unsalted dry roasted peanuts
• 1 lime

Recipe

• 1 cut chicken into 1/2 inch cubes and marinate in the 2 teaspoons of wine for 10 minutes.
• 2 prepare rice noodles according to package.
• 3 mince the garlic.
• 4 lightly beat the eggs.
• 5 cut the green onions into 2 inch lengths.
• 6 rinse the bean sprouts.
• 7 chop the peanuts.
• 8 cut the lime into wedges.
• 9 place a stir-fry pan or wok over high heat until hot. add vegetable oil and swirl it around the sides of the pan.
• 10 add garlic and stir-fry till fragrant, about 15 seconds.
• 11 add chicken and stir-fry till done, about 3 minutes.
• 12 push the chicken to one side of the pan, then add the eggs and scramble on the other side.
• 13 add noodles, fish sauce, rice vinegar, brown sugar, and chili garlic sauce all at once. continue stir-frying until everything is well mixed.
• 14 add the green onions and bean sprouts and continue cooking till heated through.
• 15 place pad thai in a serving dish or on separate plates and garnish with the peanuts and lime.