Yang Kee Noodle's Classic Pad Thai

By CruelK8E

Ingredients

• Thai noodle sauce:
• 3 tablespoons soy sauce
• 1/4 cup sugar
• 1/2 cup fish sauce
• 1/4 cup sweet soy sauce
• 1/4 cup chili garlic sauce
• 1/4 cup fresh squeezed lime juice
• Noodles:
• 1 pound flat rice noodles (dry weight)
• Fried tofu:
• 4 ounces firm or extra-firm tofu, cut into 3/4-inch cubes
• 1/2 cup cornstarch
• 1/4 cup grape seed oil
• Stir-fry mix:
• 1/4 cup grape seed or peanut oil
• 1 pound chicken breast, thinly sliced
• 1 1/2 cup scallions, sliced
• 1/4 cup garlic, chopped
• 4 eggs
• 4 ounces snow peas
• 4 ounces mung bean sprouts (about 1/2 cup)
• 1/2 cup chicken stock
• 1/4 cup cilantro
• 1/2 cup peanuts, chopped
• 1 lime, cut into wedges

Details

Servings 8
Adapted from blogs.courier-journal.com

Preparation

Step 1

In large mixing bowl, mix soy, sugar, fish sauce, sweet soy, chili garlic and lime juice. Set aside.

Soak rice noodles in hot water for approximately 5 minutes until "al dente." (Do not "cook" - just pour boiling water over them in a large bowl, and let sit.) Drain.

To prepare tofu: In a bowl, toss the tofu cubes with the cornstarch to cover. In wok or small skillet, heat grape seed oil on high until shimmery. Lower heat to medium, add tofu cubes and fry gently, browning on all sides. When lightly golden brown, remove, drain on paper towel and reserve. If using a wok, pour off the oil (which will be a bit clouded with cornstarch). Wipe wok dry with paper towel.

To finish stir-fry: In wok or large skillet, heat second 1/4 cup of oil over high heat until it begins to smoke. Add chicken; cook, stirring, until it turns opaque white, about 1 minute. Add garlic and scallions; stir-fry 20 seconds. Add egg; stir briskly until egg is cooked. Add snow peas, fried tofu and bean sprouts; stir-fry 1 minute. Add chicken stock and noodles. Cook, stirring, until noodles are soft, another minute or so. Add noodle sauce, stir and heat through.

Remove from heat and stir in cilantro. Garnish with lime wedges and chopped peanuts.