Pad Thai

This recipe for Pad Thai, one of the most popular dishes in Thailand,
is not spicy. Add your favorite fresh or dried chiles to taste. Soak
the rice noodles in hot water to soften before cooking.

Makes 4 servings

Ingredients:

hot water
1 16-ounce package thin rice noodles
3 tablespoons vegetable oil
1/2 cup thinly sliced chicken, or substitute beef, pork or shrimp
2 medium eggs
1 recipe Pad Thai Sauce (recipe follows)
2 cups bean sprouts, washed
1/4 cup chopped green onion
1/4 cup crushed or finely chopped peanuts

Garnish:

bean sprouts
lemon or lime slices
fresh cilantro

Preparation:

Place the hot water in a large bowl. Add the rice noodles and soak
about 20 minutes. Drain the noodles in a colander and allow to dry 30
minutes before cooking.

In a wok or large skillet, heat the oil over high heat. Add the
chicken and cook until tender, about 5 minutes. Whisk the eggs into
the chicken and cook until set. Add the noodles and Pad Thai Sauce;
cook until the noodles absorb the sauce, about 5 to 8 minutes.

Add the bean sprouts and green onions, cook briefly until the bean
sprouts are heated through. Pour onto a serving platter and sprinkle
with the crushed peanuts.

Garnish with fresh bean sprouts or cilantro leaves and few sliced
lemons or limes.

Pad Thai Sauce

Ingredients:

1/4 cup white vinegar
1/2 cup sugar
1/4 cup fish sauce
1 teaspoon salt

Preparation:

In a small mixing bowl, whisk the ingredients until well blended.

Source: "Thai Pure & Simple" by Somnuk (Sandy)