Pad Thai Recipe

Ingredients

• 1 (12 ounce) package rice noodles
• 2 tablespoons butter
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• cup vegetable oil
• 4 eggs
• 3 tablespoons white sugar
• 2 tablespoons fish sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon crushed red pepper
• 2 cups bean sprouts
• 3 green onions, chopped
• cup crushed peanuts
• 1 lemon, cut into wedges

Directions

1. Gather all ingredients and set aside.
2. Soak rice noodles in cold water for 30 to 50 minutes, or until soft. Drain and set aside.
3. While noodles are soaking, heat butter in a wok over medium heat. Add chicken pieces and saut until browned, about 5-7 minutes. Remove chicken and set aside.
4. In the same wok, add vegetable oil over medium-high heat. Crack eggs into hot oil and cook until firm, about 3 minutes.
5. Stir in the cooked chicken and cook for an additional 5 minutes, mixing well.
6. Add the softened noodles, sugar, fish sauce, vinegar, and crushed red pepper to the wok. Stir everything together and cook until noodles are tender, about 5 minutes. Taste and adjust seasoning as needed.
7. Add the bean sprouts and cook for another 3 minutes, stirring occasionally.
8. Remove from heat and serve topped with chopped green onions, crushed peanuts, and a wedge of lemon for garnish.

Nutrition Facts (per serving)