Pad Thai

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces

¼ cup vegetable oil

4 eggs

3 tablespoons white sugar

2 tablespoons fish sauce

1 tablespoon white wine vinegar

⅛ tablespoon crushed red pepper

2 cups bean sprouts

3 green onions, chopped

¼ cup crushed peanuts

1 lemon, cut into wedges

Directions

Gather all ingredients.

Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.

Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.

Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.

Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.

Stir bean sprouts into wok and cook for 3 minutes.

Serve topped with green onions, crushed peanuts, and a wedge of lemon.

Nutrition

• Calories: 524 kcal
• Total Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 178 mg
• Sodium: 594 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 26 g