Chicken Pad Thai
- 5 1/3 ounces (1/3 package) dried Pad Thai rice noodles
- 6 ounces boneless skinless chicken breast, julienned
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 1 teaspoon sesame oil
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- ½ teaspoon dried red chilies, ground
- ½ teaspoon paprika
- 2 table spoons bottled Thai chili sauce
- 2 tablespoons fish sauce
- 1 cup peanut oil
- 1 egg, lightly beaten
- 1/3 cup thinly sliced scallion greens
- 2 tablespoons Thai Basil, chopped
- 2 tablespoons cilantro leaves
- 1 tablespoon ground dried shrimp
- 3 tablespoons chopped roasted peanuts
- 1 cup fresh bean sprouts
- Lime wedges for garnish
Pour very hot tap water to cover noodles and let sit for 30 minutes. Drain thoroughly, rinse with cold water and set aside.
Mix the chicken with the cornstarch, salt and sesame oil.
Mix the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce, and fish sauce. Set aside.
In a wok, heat 1 cup peanut oil. When hot but not smoking, add the chicken. Stir to separate the pieces. When they change color, remove to drain in a colander. Reserve the oil.
Heat a clean wok to very hot. Add 3 tablespoons of the reserved oil. When hot and stir quickly to set (don’t let it brown). Push to one side of the pan and add the scallion greens. Stir briefly just to coat with the oil, then add the noodles. Toss the noodles in the pan for 15 seconds or so and add the chicken. Toss continually until the noodles soften and are well coated with the oil, and the chicken, egg, and scallion greens are mixed in. When the pan is piping hot, drizzle in the lime juice-brown sugar mixture. After 5 seconds, pull the pan from the heat and toss vigorously. Add most of the basil and cilantro leaves (saving a pinch of each for garnish), the dried shrimp, and the peanuts, and toss. Add the bean sprouts and keep tossing. Transfer to a serving plate and serve with 2 wedges of lime on the side for an extra squeeze to taste. A few drops of lime before you dig in are in fact recommended.