This Pad Thai recipe was inspired by my favorite Thai restaurant, S&L Thai. The recipe was originally printed in the local paper many years ago and I’ve managed to keep it. I’ve made some slight changes but kept to it’s authenticity. This is one of the best Pad Thai dishes I’ve had. Yummy!!!!
2 tbs. oil
2 tsp. minced garlic
1 lb. chicken (cut in bite size pieces)
4 oz. of soaked rice noodles (about 30 minutes)
3 tbs. fish sauce
3 tbs. white vinegar
4 tbs. sugar
crushed dried chili pepper
4 oz. bean sprouts
1/2 cup chopped green onions
1-2 tbs. crushed peanuts
Heat oil in pan over medium high heat, add garlic and chicken. Stir fry chicken until cooked, about 10 minutes, add eggs and stir fry until the egg sets.
Add rice noodles, vinegar and fish sauce. Stir fry till blended together, about 15 seconds.
Add sugar and chili pepper (optional) to taste. Mix together.
Add bean sprouts and green onions. Toss together and stir fry for one minute. Just before removing from heat, add 1 tbs. oil and mix in.
Remove to platter, garnish with crushed peanuts, cilantro and lime slices.