Pad Thai
Serves: 4-5
  • ¾ cup roasted unsalted peanuts, chopped (see note)
  • 8 ounces dried rice noodles (1/8-1/4-inch wide)
  • 2 Tablespoons vegetable oil
  • 1 teaspoon minced fresh garlic
  • 8 ounces thinly sliced or ground chicken breast (thinly sliced pork tenderloin or Bay shrimp can be substituted)
  • 2 eggs
  • ⅓ cup chopped green onions
  • 12 ounces bean sprouts
  • ½ to 1 teaspoon red chile flakes (see note)
  • ½ cup chopped fresh cilantro
  • 6 lime wedges
  1. Put rice noodles in a medium size bowl; cover with warm water and soak until softened about 20 minutes do not over soak (noodles should be soft but still have some texture); drain well.
  2. Make Pad Thai Sauce (see below).
  3. Cook and stir garlic in the oil in a wok or large saute pan over medium heat just until slightly softened, about 30 seconds; add chicken and cook and stir until cooked through, about 3 minutes. Add drained noodles and stir.
  4. Evenly pour and stir Pad Thai Sauce into noodles; bring sauce to a simmer.
  5. Move noodles to one side of the wok; crack one egg into the pan and break the yolk; cover egg with the noodles; repeat with the other egg on the other side of the wok. Cook eggs until the yolk and white are set, about 3 minutes. Gently fold eggs through noodles by lifting them with tongs. Do not over fold. Remove pan from heat.
  6. Add green onions, bean sprouts, peanuts, chiles and cilantro to noodles; gently lift noodles with tongs to evenly distribute ingredients.
  7. Transfer Pad Thai to a serving platter; garnish with lime wedges.
Pad Thai Sauce: Whisk together ⅓ cup white vinegar, ¼ cup sugar, ¼ cup soy sauce (light soy sauce can be substituted), 3 Tablespoons fish sauce, 1 teaspoon paprika and 1 teaspoon grated lime peel.

To roast peanuts, put raw peanuts on a baking sheet; roast in 350 degrees F. oven until golden brown, about 12-15 minutes; remove from heat and allow cooling.

Ground red chile peppers may be used for a fuller, more authentic flavor. To prepare, put 6 small, dried red chile peppers on a baking sheet; roast in 350 degrees F. oven just until slightly darkened, about 5 minutes. Remove from oven; allow cooling. Break each chile pepper in half and discard seeds; grind into a fine powder.
Recipe by A Year at the Table at