Pad Thai Recipe

Here is my Pad Thai recipe for those who are interested.  This is actually not originally my recipe.  A dear friend, Pim, taught me how to make this when I was living in Thailand.  She was such a good cook!

This dish is pretty simple and you can buy most of the ingredients at a grocery store.  The rice noodles, oyster sauce, and bean sprouts are easiest to find at an Asian grocery store.

Pad Thai

1 pound of chicken or 1 block firm tofu (yellow on the outside)

½ c. green onions (chives)

4 cloves garlic or 3 T. minced garlic

2 T. oil

3 eggs (beaten)

Rice noodles (8 ounces)

1/3 c. oyster sauce

1/3 c. vinegar

1/3 c. sugar

½ c. chopped peanuts

1 c. bean sprouts

Limes

Directions: 

Cut chicken or tofu into small cubes. Cut green onions (chives) into 1 inch pieces. Chop garlic.

Mix oyster sauce, vinegar, and sugar together in a small bowl.  Set aside.

Put oil in wok. Sauté 2 tablespoons of the garlic. Add chicken and cook until done or tofu until hard. Remove tofu or chicken from wok, but leave the oil.

Cook noodles in boiling water for about 5 minutes depending on how soft you want them.

Sauté remaining tablespoon of garlic in oil. Cook in 3 eggs.

In wok, stir in cooked noodles, sauce mixture, peanuts, tofu or chicken, bean sprouts, and chives. Cook 3-4 minutes.

Serve with fresh bean sprouts, lime juice, more crushed peanuts, and crushed red pepper. Yum!