Chicken Pad Thai

10 ounce(s) flat rice noodles
3 tablespoon(s) fish sauce
3 tablespoon(s) fresh lime juice
1 tablespoon(s) Worcestershire sauce
2 tablespoon(s) packed brown sugar
3 tablespoon(s) peanut oil
3 large eggs, lightly beaten
1 pound(s) boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise
4 clove(s) garlic, finely chopped
3 shallots, thinly sliced
2 teaspoon(s) ground ancho chile powder
1 1/2 cup(s) fresh bean sprouts
1/4 cup(s) unsalted roasted peanuts, finely chopped
1/3 cup(s) chopped fresh cilantro
2 scallions, thinly sliced
1 lime, cut into wedges

Place noodles in a large bowl and cover with boiling water. Let stand 10 minutes; drain. Rinse with cold water and drain again.

In a small bowl, stir together fish sauce, lime juice, Worcestershire sauce, and brown sugar.

Heat 1 tablespoon of the oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.

Return wok to stove and increase heat to high; add the remaining 2 tablespoons oil to pan. When oil is hot, add chicken and stir-fry 2 minutes, until just cooked through. Add garlic and stir-fry a few seconds. Add shallots and chile powder and stir-fry a few more seconds. Add noodles and toss well with ingredients in wok. Stir-fry 1 minute.

Add fish-sauce mixture to wok, tossing to combine with noodles. Add 1 cup of the bean sprouts, half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining bean sprouts and peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.




Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MIKSCHER.