Pad Thai

By grammadot

Prep: 45 minutes Cook: 5 minutes Makes: 2 to 3 servings

Ingredients

• 4 ounces pad Thai rice noodles
• 6 ounces boneless, skinless chicken breast, sliced into thin strips
• 1/4 teaspoon kosher salt
• 1 teaspoon each: cornstarch, sesame oil
• 2 tablespoons each: lime juice, fish sauce
• 1 tablespoon each: brown sugar, Thai chili sauce
• 1/2 teaspoon crushed red chili flakes
• 1 cup peanut oil
• 1 egg, lightly beaten
• 3 green onions, white and green, thinly sliced
• 1 cup thinly sliced (on the diagonal) sugar snap peas
• 3 tablespoons chopped roasted peanuts
• 2 tablespoons each, chopped: cilantro, basil 1 lime, cut into wedges

Preparation

Step 1

1 Soak: Settle noodles in a bowl. Douse with hot tap water. Let soak 30 minutes. Drain; rinse under cold water. Set aside.

2 Marinate: Toss chicken with salt, cornstarch and sesame oil. Set aside.

3 Stir: Mix together lime juice, fish sauce, brown sugar, chili sauce and red chili flakes. Set aside.

4 Organize: Set a colander over a bowl and keep it handy. Find the oven mitts. Set out all ingredients, in order.

5 Sizzle: In a wok (or heavy skillet), heat the peanut oil over medium-high heat. When it’s very hot, add chicken. Stir. Slip on mitts. When chicken turns white — about 1 minute — carefully pour chicken and oil into the colander, letting chicken drain and oil collect in the bowl.

6 Toss: Measure 3 tablespoons oil back into the wok. When it’s very hot, pour in egg, stirring briefly to scramble; push egg up the side of the pan. Tumble in green onions, stirring to coat with oil. Tumble in snap peas, stirring to coat with oil. Stir in noodles. Add chicken; toss everything (including egg) together.

7 Serve: When noodles are very hot, pull wok off heat. Pour in lime juice mixture; toss to coat. Stir in peanuts, cilantro and basil. Enjoy hot with lime wedges.