Pad Thai

One of my favorite things to get at the local Thai restaurant is the famous pad thai.  I was so happy to find a recipe.  I never really thought about how to make it, but I really liked this recipe.  Maybe even better than the one I get at the restaurant.  But then again, food always tastes better when you didn't cook it yourself!  haha!

I made this with chicken, but to make it a vegetarian meal, just leave out the chicken and add veggies of your choice.  And of course, you could substitute another meat if you like too.  I tend to not make things real hot-spicy, but this is a great dish with heat (add the cayenne) if you like to kick it up.

2-3 bonless skinless chicken breasts very thinly sliced.

8 ounces dried, wide and flat rice noodles.  (you may find these in the Asian foods section at the grocery, I had to go to the Asian market to find mine)

2 tbs brown sugar

2 tbs fresh lime juice, plus wedges for serving

3 tbs soy sauce

cayenne pepper to taste (optional)

2 tsp vegetable oil

3 scallions, white and green parts seperated and thinly sliced

1 garlic clove, minced

2 large eggs (optional), lightly beaten

1/2 cup fresh cilantro

1/4 cup chopped roasted, salted peanuts

1.  Soak noodles according to package instructions.  Drain.  In a small bowl, whisk together brown sugar, lime juice, and soy sauce

2.  In a large skillet, heat oil over medium-high.  Cook chicken until done, set aside.  Add to the skillet, scallion whites and garlic and cook stirring constantly until fragrant, 30 seconds.  Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds.  Transfer egg mixture to a plate.  Ad noodles and soy-sauce mixture to skillet; cook, tossing contantly, until noodles are soft and coated with sauce, about 1 minute.  Add egg mixture and toss to coat, breaking eggs up gently.  Add chicken.  Serve noodles with lime wedges, topped with cilantro and peanuts.