PAD THAI

4-5 Tbsp. canola or vegetable oil
1 tsp. minced garlic in water
3/4 lb. chicken breasts, cooked and chopped
6-8 Tbsp. brown sugar
2 Tbsp. fresh-squeezed lime juice 
5 Tbsp. soy sauce
2 Tbsp. rice vinegar
3 eggs, lightly beaten
1/2 c. crushed peanuts
2 (6-7 oz.) pkgs. rice noodles

In a small bowl, combine the brown sugar, lime juice, soy sauce, and vinegar. Stir well, and set aside.

Prepare the rice noodles according to manufacturer's directions. Drain, set aside and keep warm.

In the meantime, in a large, nonstick skillet, scramble the eggs. Break into chunks, and remove from the skillet. Set aside. In the same skillet, heat the oil, and add the garlic. Add the cooked chicken, and stir fry one minute.

Add the drained noodles and the sauce mixture to the skillet. Stir fry for an additional 3-5 minutes, or until everything is well-combined. Add the peanuts and eggs, and mix well. Serve immediately.


*We have used both the wide rice noodles and the thread noodles for this recipe. While we prefer the wide (similar to linguine), both work well and taste excellent.