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Pad Thai
Yield
2 portions
Time
30 minutes
Equipment
- Wok and spat
- Mixing bowl
- cutting board and knife
Ingredients
- 8 ounces dried rice stick noodles (1/8 to 1/3 inch wide)
- 4 tablespoons sugar
- 4 tablespoons fish sauce
- 4 tablespoons white vinegar
- 6 tablespoons veg oil
- 1/2# brined chicken thighs cut into bite size pieces
- 2 eggs
- 2 cups bean sprouts
- 4 green onions, cut on an angles into 2 inch slices
- 4 tablespoons crushed fried peanuts
- 2 tea roasted chili powder
- 2 lime wedge
Instructions
1. Soak noodles in warm water for 30 minutes, until pliable enough to bend around a finger. Drain and keep in fridge if needed
2. In a small bowl, stir together the sugar, fish sauce, and vinegar to make a sauce
3. Heat an empty wok over high heat until it begin to smoke, then stir in oil . Once the oil is shimmering, add the chicken and stir-fry until the meat turns opaque but isn't fully cooked, which should take about a minute (less time for shrimp)
4.
References
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