How to Make Pad Thai

1 h 6 servings 524 cals

Ingredients

• 1 (12 ounce) package rice noodles
• 2 tablespoons margarine
• 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 tablespoons fish sauce
• 3 tablespoons white sugar
• 1/8 tablespoon crushed red pepper
• 2 cups bean sprouts
• 1/4 cup crushed peanuts
• 3 green onions, chopped
• 1 lemon, cut into wedges

Directions

• Prep 40 m

• Cook 20 m

• Ready In 1 h

1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
2. Heat margarine in a wok or large heavy skillet. Saute chicken until browned.
3. Remove, and set aside.
4. Heat oil in wok over medium-high heat.
5. Crack eggs into hot oil, and cook until firm.
6. Stir in chicken, and cook for 5 minutes.
7. Add softened noodles, and vinegar, fish sauce, sugar and red pepper.
8. Adjust seasonings to taste.
9. Mix while cooking, until noodles are tender.
10. Add bean sprouts, and mix for 3 minutes.