1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces (or for vegetarians, I use a bag of frozen Asian-style vegetables instead of chicken)
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. Sauté chicken (vegetables) until browned. Remove, and set aside.
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces (or for vegetarians, I use a bag of frozen Asian-style vegetables instead of chicken)
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. Sauté chicken (vegetables) until browned. Remove, and set aside.
3. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken (vegetables), and cook for 5 minutes.
4. 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.
Recipe credit: http://allrecipes.com/recipe/pad-thai-2/detail.aspx
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