Pad Thai

Servings: 4 large portions



Version 1
1 carrot
4 green onions
1 cup fresh bean sprouts (or 15 oz. canned)
1/4 cup unsalted dry roasted peanuts
1 egg
~ 1/4 cup light tasting olive oil (or margarine or butter)
1.5 lbs boneless skinless chicken breast or thigh
salt
pepper
8 oz. Thai rice noodles
1/3 cup Pad Thai sauce

Beforehand:
Peal carrot and grate. Chop green onions into small pieces. If using canned bean sprouts, drain. Combine the carrot, green onions, and bean sprouts in a medium bowl (you don't have to mix). Chop peanuts fine using a spice mill or coffee bean grinder.

Boil chicken in a medium pan, seasoning with salt and pepper. While chicken is cooking, scramble egg in 1 tbsp. oil in large wok or pan. Remove cooked egg and combine with carrot etc. When chicken is fully cooked, remove chicken from broth and let cool. Put noodles in hot broth (turn off the burner) and let it slowly cook.

Once chicken is cool enough to handle, cut into small strips or bite-size pieces. Put 3 tbsp. oil into the same wok or pan as used with the egg and heat. Once oil is medium hot, saute chicken for 5 minutes, stirring frequently. Check noodles for Al Dente tenderness. If the noodles are still too firm, turn on burner and cook lightly. Drain noodles and put them and the pad thai sauce into wok with chicken and stir.

Cook for 5 to 10 minutes on medium heat, stirring often. If noodles stick to the bottom of the wok, add more oil. Add carrot, green onion, bean sprouts, and scrambled egg. Cook another 5 minutes. Add a dash of chopped peanut to each serving.