pad thai

Ingredients

• Rice noodles

  Dry

  12 oz or 340g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Rice wine vinegar

  1 tbsp or 15g

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Alfalfa sprouts

  Sprouted seeds, raw

  2 cup or 66g

• Peanuts

  All types, raw

  ¼ cup or 37g

• Onions

  Young green, tops only

  3 stalk or 36g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

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.
3. Garnish with crushed peanuts, chopped green onions and wedge of lemon

Similar Foods

• Easy Pad Thai
• Paleo Pad Thai
• Lazy Pad Thai
• Easy Pad Thai Zoodles