A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.

Ingredients

4 serv.

rice noodles↗1
(454 g) package
chicken breasts↗2
boneless skinless, cut into thin strips
garlic↗3
chopped
shallot↗1
chopped
eggs↗2 -3
2 -3
black pepper↗1 tablespoon
vegetable oil↗4 tablespoons
divided
brown sugar↗4 tablespoons
oyster sauce↗1 -2 tablespoon
(optional)
fish sauce↗3 tablespoons
white vinegar↗3 tablespoons
soy sauce↗2 tablespoons
green onion↗1
cut into 1 inch pieces
bean sprouts1 cup
roasted peanuts↗1⁄2 cup
chopped
fresh cilantro↗
fresh lime juice (optional)↗
jar paad Thai sauce (optional)1

Step-by-step instructions

1
Boil noodles until just soft (do not overcook).
2
Drain water and place noodles in separate bowl.
3
Meanwhile, heat 3 Tbsp oil in wok on high heat.
4
Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5
Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6
Cook eggs.
7
Mix eggs and chicken.
8
Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9
Stir in bean sprouts, green onion and peanuts.
10
Garnish with fresh cilantro and a quick squeeze of lime juice.
11
Serve immediately, with Pad Thai sauce, as desired.

Source: food.com

Original recipe ↗

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