Chicken Pad Thai

Ingredients

• 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
• 1/4 cup salted peanuts, finely chopped
• 1/2 teaspoon lime zest
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons packed brown sugar
• 4 1/2 teaspoons rice vinegar
• 1 tablespoon asian chile sauce with garlic
• 3 tablespoons cooking oil
• 1 lb boneless skinless chicken breast or turkey, cut into bite-sized strips
• 1 tablespoon finely chopped garlic
• 1 egg, lightly beaten
• 1 cup fresh bean sprout
• 1/3 cup sliced green onion
• 2 tablespoons snipped fresh cilantro

Directions

1. 1

   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.

2. 2

   Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

3. 3

   In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

4. 4

   In a 12-inch 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.

5. 5

   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.

6. 6

   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.