From Scratch: Recipe: Chicken Pad Thai

One of the things I used to love to make before I was married was Pad Thai, but I had never made it from scratch. Here was my first attempt, which turned out rather well. We didn't have any limes, so the lime zest and juice were left out. I also tend to skip the garnishes in recipes, so we didn't use any cilantro, either. Overall, this recipe was a hit, and my husband even reheated some for lunch the next day.

Changes for next time: I would decrease the amount of chile sauce; it was a tad spicy with a whole tablespoon. I also want to experiment with incorporating the egg into the dish. I thought it was weird to just sprinkle it on top.

Source: Better Homes and Gardens New Cook Book
Serves: 4

8 oz. rice noodles
1/4 c. salted peanuts, finely chopped
1/2 tsp. grated lime peel
3 tbsp. fish sauce
2 tbsp. fresh lime juice
2 tbsp. packed brown sugar
4 1/2 tsp. rice vinegar
1 tbsp. Asian chile sauce with garlic
3 tbsp. cooking oil (we used vegetable oil)
1 lb. skinless, boneless chicken breast, cut into bite-size strips (we used chicken tenderloins)
1 tbsp. finely chopped garlic (we find using a hand grater is easier and faster)
1 egg, lightly beaten
1 c. fresh bean sprouts
1/3 c. sliced green onion (approx. 3)
2 tbsp. snipped fresh cilantro

Place noodles in a large bowl. Add enough hot water to cover them; let stand for 10-15 minutes. Drain well.
For peanut topping, combine peanuts and lime peel. Set aside.

Combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce. Stir until smooth. Set aside.

In a 12-in nonstick skillet, heat 1 tbsp. cooking oil over medium-high heat. Add chicken and garlic. Cook and stir for 6 minutes or until chicken is cooked through. Transfer to a bowl.

Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30-60 seconds until set. Remove egg from skillet, chop, and set aside.