Ingredients
-
8
-
1/4
-
1/2
-
3
-
2
-
2
-
4 1/2
-
1
-
3
-
1
-
-
-
-
-
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
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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. |
