Pad Thai

slightly modified from allrecipes.com submitted by TRANSMONICON

INGREDIENTS:

1 (12 ounce) package rice noodles 2 tablespoons butter 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:

1.

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

2.

Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

I didn't soak the noodles for that long.  I followed the package instructions.  One reviewer said to boil the noodles for a minute and then let them sit in the hot water for another 5 minutes or so.  I don't know the best way-mine weren't soft enough so you'll have to experiment.

I heated oil, instead of butter, and added 1 tsp of minced garlic.  I doubled the sauce and added the juice of one lime to the sauce.  We didn't use a lemon.  Fresh bean sprouts are hard to find these days.  Look for the canned ones in the asian food section.

Husband rating:  2 stars (it needs work to live up to the awesome Pad Thai we had in Alexandria!)
Boys say:  thumbs down