Ingredients
-
8
-
1/4
-
1/2
-
3
-
2
-
2
-
4 1/2
-
1
-
3
-
1
-
1
-
1
-
1
-
1/3
-
2
Directions
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 , Pretty nice stuff! I doubled it and added more chili sauce! It was good but wasn’t like my fav pad Thai – was missing a ‘hot sweetness’ , Great recipe! It tasted like my favorite restaurant Pad Thai Will be going in my recipe book!
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Steps
|
1
Done
|
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. |
|
2
Done
|
Meanwhile, For Peanut Topping, Combine Peanuts and Lime Peel; Set Aside. |
|
3
Done
|
in a Small Bowl Combine Fish Sauce, Lime Juice, Brown Sugar, Rice Vinegar, and Chile Sauce; Stir Until Smooth. Set Aside. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
Divide Noodle Mixture Among Four Plates. Sprinkle Each Serving With Egg and Peanut Topping. Garnish With Green Onion and Cilantro. |
