Chicken Pad Thai

I'll always remember my first Thai cookbook.

Found it on sale for $4.99 my 2nd year of college

and I've been experimenting with recipes ever since.

My buddy, Cam Cope, is headed to school in Tempe..

So I invited him over for some homemade Pad Thai.
After some researching, I decided on the recipe below.

It knocked our socks off!

Chicken Pad Thai
Prep: 25 minutes Cook: 12 minutes
I used vinegar instead of rice vinegar. I couldn't find the chile with garlic so I used Asian sweet chile sauce and added about 1/8 tsp minced garlic. This meal is delicious!!!


Ingredients
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4-1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion
2 tablespoons snipped fresh cilantro

Directions
1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.

Nutrition Facts
Calories 565, Total Fat (g) 19,Saturated Fat (g) 3, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 6,
Cholesterol (mg) 119, Sodium (mg) 945, Carbohydrate (g) 63, Total Sugar (g) 9, Fiber (g) 3, Protein (g) 34,