Homemade Chicken Pad Thai
Serving Size / Yield
- 1 lb rice noodles
- 2 Tbs butter
- 1 lb skinless, boneless chicken breast; cut to strips
- ¼ C vegetable oil
- 4 eggs
- 1 Tbs white wine vinegar
- 2 Tbs fish sauce
- 3 Tbs white sugar
- ¼ Tbs crushed red pepper
- 2 C bean sprouts
- ¼ C crushed peanuts
- ½ cucumber; sliced
- 1 lemon; wedged
In a pot, soak the rice noodles in cold water for 50 minutes or until soft and tender.
Meanwhile, in a wok, melt the butter over medium high heat. Cook the chicken until its brown. When its down, remove and set aside.
Using the same wok, heat the oil over medium high heat and crack in the eggs and stir till fully cooked. Once the egg is done, add in the chicken and let it cook for 5 minutes.
Then throw in the cooked noodles, vinegar, fish sauce, sugar, cucumber and red pepper. Stir fry everything well. Add more seasoning if needed.
Once everything is well mixed, add in the bean sprouts and stir again for 3 more minutes.
Remove and garnish with crushed peanuts and a side of the lemon wedge.