Pad Thai

Prep Time: 10 mins Cook Time: 15 mins Servings: 6 Source:

Ingredients

1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

¼ cup vegetable oil

4 eggs

3 tablespoons white sugar

2 tablespoons fish sauce

1 tablespoon white wine vinegar

⅛ tablespoon crushed red pepper

2 cups bean sprouts

3 green onions, chopped

¼ cup crushed peanuts

1 lemon, cut into wedges

Directions

Gather all ingredients.

Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.

Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.

Heat oil in the 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, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.

Stir bean sprouts into wok and cook for 3 minutes.

Serve topped with green onions, crushed peanuts, and a wedge of lemon.