Subj : BH&G 1735
To   : ALL
From : DAVE DRUM
Date : Sat Feb 06 2021 13:13:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Pad Thai
 Categories: Oriental, Poultry, Pasta, Citrus, Nuts
      Yield: 4 Servings
 
      8 oz Rice noodles
    1/4 c  Salted peanuts; fine
           - chopped
    1/2 ts Grated lime peel
      3 tb Fish sauce
      2 tb Fresh lime juice
      2 tb Packed brown sugar
  4 1/2 ts Rice vinegar
      1 tb Asian chile sauce w/garlic
      3 tb Cooking oil
      1 lb Chicken ; in bite-sized
           - strips
      1 tb Fine chopped garlic
      1 lg Egg; lightly beaten
      1 c  Fresh bean sprouts
    1/3 c  Sliced green onion
      2 tb Snipped fresh cilantro
 
  Place noodles in a large bowl. Add enough hot tap water to
  cover; let stand for 10 to 15 minutes or until pliable but
  not soft. Drain well in a colander.
  
  Meanwhile, for peanut topping, combine peanuts and lime
  peel; set aside.
  
  In a small bowl combine fish sauce, lime juice, brown
  sugar, rice vinegar, and chile sauce; stir until smooth.
  Set aside.
  
  In a 12" nonstick skillet heat 1 tablespoon of the oil
  over medium-high heat. Add chicken and garlic; cook and
  stir for 6 minutes until chicken is tender and no pink
  remains. Transfer to a bowl.
  
  Add egg to the hot skillet and cook for 30 seconds. Turn
  egg with spatula and cook for 30 to 60 seconds more, just
  until set. Remove and chop egg; set aside.
  
  In same skillet heat remaining 2 tablespoons oil over high
  heat for 30 seconds. Add drained noodles and sprouts;
  stir-fry for 2 minutes. Add fish sauce mixture and
  chicken; cook 1 to 2 minutes more until heated through.
  Divide noodle mixture among four plates. Sprinkle each
  serving with egg and peanut topping. Garnish with green
  onion and cilantro.
  
  Makes 4 servings.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Psychosclerosis: hardening of the attitude.
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