Pad Thai

In North America, Thailand's most famous dish.

1 (12oz) package rice noodles
2 tbsp butter
1 1b chicken, cut into bite size pieces (or tofu, beef, pork, or combination)
¼ cup vegetable oil
4 eggs
1 tbsp vinegar
2 tbsp fish sauce
3 tbsp sugar
1 tbsp crushed hot red pepper
2 cups bean sprouts
1 large green pepper, sliced
¼ cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

YIELD: Makes 4 servings

COURSE: Casseroles and One Pots



  1. Break up the rice noodles a bit so that they aren’t so long. Boil water and dump in the rice noodles. Stir until soft then drain and set aside.
  2. Heat the butter in a large wok or skillet. Sauté the chicken. Remove, and set aside.
  3. Heat the oil in the skillet. Crack the eggs into the oil, and cook, stirring, until done. Stir inthe chicken. Add the softened noodles, and the vinegar, fish sauce, sugar, and red and green peppers. Adjust seasonings to taste. Mix well. Add the bean sprouts and the chopped green onions and mix for 3 minutes. Garnish with the crushed peanuts and wedges of lemon.