Pad Thai

If you like spicy Asian food, Pad Thai is the perfect dish to try. It's not complicated, though different fish sauces or peppers can change flavor. You want a nice balance of sweet-sour-spicy. Caution: Contains peanuts. They can be omitted if allergic.


                                         Pad Thai

1 (12 oz) pkg. rice noodles
2 eggs, whole
1# skinless, boneless chicken breast, in bite-size pieces
1/2 cup tofu (Optional)
2 Tbl spoons butter
3 Tbl spoons vegetable oil
2 Tbl spoon Tamarind paste (Or can use 2 Tbl spoons white wine vinegar)
3 Tbl spoons fish sauce
2 Tbl spoons brown sugar
4 Tbl spoons, roasted peanuts (Optional)
1/2 tsp crushed chili peppers
1 1/2 cup bean sprouts
2 green onions chopped
2 garlic cloves, minced
1 lime or lemon cut into wedges


Place rice noodles in cold water and soak 30 minutes until almost soft. Drain and set aside.

Add butter to wok or skillet over medium-high heat and sauté chicken until browned and almost done. Remove and set aside.

Add oil to heated pan or wok. Add tofu. Sauté 2 minutes, and then add noodles, tamarind paste, sugar, garlic, chili peppers, and fish sauce. Add eggs and cook for 3-4 minutes while mixing well. Noodles should have a slight bite but tender. Add cooked chicken, peanuts, and bean sprouts. Cook 3 minutes more.

Add green onions.

Serve with wedge of lemon or lime. Have additional fish sauce and chili pepper available for guests.
Serve with tea or Asian beer.