Pad Thai

Instructions

1. In a large saucepan, boil 4 cups of water.
2. While the water is coming to a boil, dice the chicken strips into cubes or sprinkle a pinch of salt onto the shrimp. If you would prefer to enjoy the vegetarian version of this dish, skip this step.
3. Once the water is boiling, remove the saucepan from the stove and add the rice noodles. Allow the rice noodles to sit in the water for about 7 minutes.
4. Pour the rice noodles into a strainer and rinse the noodles in cold water while the noodles are still in the strainer. Set the noodles aside.
5. Heat a wok or large, non-stick skillet to a medium heat and add in 1 tablespoon of vegetable oil.
6. Scramble the egg in the oil, remove the scrambled egg from the pan, and then set it aside.
7. Add 1 tablespoon of canola oil to the wok or skillet and saute the chicken or shrimp for 3-4 minutes. (Vegetarians: Simply add the canola oil to the wok or skillet)
8. Add the rice noodles and Pad Thai sauce to the skillet. (I use a pad thai sauce called Pantai Norasingh, which is manufactured in Thailand. You should be able to find paid thai sauce at your local grocery store of farmer's market.)
9. Toss the noodles for 3-4 minutes or until all of the sauce is absorbed into the noodles. You should see the noodles change from the pasty white color to a nice golden brown. If the noodles start to clump together, simply add a teaspoon of water and continue to toss the noodles.
10. Add the scrambled egg, crushed peanuts, and red pepper flakes to the work and toss the noodles again.
11. Plate, garnish with cilantro and a lime wedge (if desired), and enjoy.

• Servings : 3-4
• Ready in : 25 Minutes
• Course : Dinner
• Recipe Type : 30-Minute Meals, Dinner
• Ingredient : Eggs