Chicken Pad Thai

My first Thai dish I ever tried was pad thai with chicken and man was that good!  I was about 18 when I tried thai for the first time and I was hooked.  But, as soon as I discovered thai green curry wok stir fry with chicken I have not had pad thai since until I decided I wanted to make it right here at home.  I actually used the full size recipe as I know I will most certainly eat all of it.  It came out super, duper good! 

Ingredients:

8 oz flat rice noodles

3 TB peanut oil

3 cloves garlic, minced

8 oz uncooked shrimp, chicken, or extra firm tofu, cut into small pieces

2 Eggs, beaten

1 cup fresh mung bean sprouts

1 red bell pepper, thinly sliced

3 green onions, chopped

1/2 cup dry roasted peanuts

2 limes

1/2 cup cilantro chopped

For the sauce:

3 TB fish sauce

1 TB low sodium soy sauce (I use tamari)

5 TB light brown sugar

2 TB rice vinegar

1 TB siracha hot sauce or more to taste

2 TB creamy peanut butter

Cook noodles according to package until tender.  Rinse under cold water and set aside.

Mix the sauce ingredients and set aside.

Heat 11/2 TB of the peanut oil in a wok or a large skillet over medium high heat.

Add the chicken shrimp or tofu, garlic and red pepper.  The shrimp will cook quickly, about 1-2 minutes on each side or until pink.  If using chicken, cook until just cooked through, about 3-4 minutes, flipping once.

Push everything to the side of the pan and add the other 11/2 TB of oil and add the beaten eggs.  Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Add the noodles, sauce, bean sprouts, and some of the peanuts to the pan reserving some peanuts for garnish.  Toss everything to combine.  

Garnish with cilantro, green onions, peanuts, and lime wedges.  

Note: This recipe serves four, to only make 2 servings simply cut all the ingredients in two.