Bangkok Style Chicken Pad Thai
Old recipe from my grandmother's recipe box dated sometime in the '60's. Recipe is from the thai room of the plaza hotel, bangkok, thailand.
Steps
Place noodles in a large bowl.
Add enough hot tap water to cover.
Let stand for 10 to 15 minutes or until pliable but not soft.
Drain well in a colander.
Meanwhile , for peanut topping , combine peanuts and lime peel.
Set aside.
In a small bowl combine fish sauce , lime juice , brown sugar , rice vinegar , and chile sauce.
Stir until smooth.
Set aside.
In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat.
Add chicken and garlic.
Cook and stir for 6 minutes until chicken is tender and no pink remains.
Transfer to a bowl.
Add egg to the hot skillet and cook for 30 seconds.
Turn egg with spatula and cook for 30 to 60 seconds more , just until set.
Remove and chop egg.
Set aside.
In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds.
Add drained noodles and sprouts.
Stir-fry for 2 minutes.
Add fish sauce mixture and chicken.
Cook 1 to 2 minutes more until heated through.
Divide noodle mixture among four plates.
S.
Ingredients
rice noodles, salted peanuts, lime peel, fish sauce, fresh lime juice, brown sugar, rice vinegar, chili sauce, cooking oil, chicken breast, garlic, egg, fresh bean sprout, green onion, fresh cilantro