Categories: soup

Ingredients

• 4 oz. pad Thai rice noodles
• 6 oz. boneless, skinless chicken breast, sliced in thin strips
• 1/4 tsp. kosher slat
• 1 tsp. cornstarch
• 1 tsp. sesame oil
• 2 Tbsp. lime juice
• 2 Tbsp. fish sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. Thai chile sauce
• 1/2 tsp. crushed red chile 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 Tbsp. chopped roasted peanuts
• 2 Tbsp. chopped cilantro
• 2 Tbsp. chopped basil
• 1 lime, cut in wedges

Directions

1. Settle noodles in a large bowl. Douse with hot tap water. let soak 30 minutes. Drain; rinse under cold water. Set aside.
2. Toss chicken with salt, cornstarch, and sesame oil. Set aside.
3. Mix together lime juice, fish sauce, brown sugar, chile sauce and red chile flakes. Set aside.
4. Set out all ingredients in order so that they are handy for quick use. You will need a colander set over a bowl, and pot holds or oven mitts.
5. In a wok ( or heavy skillet), heat the peanut oil over medium-high heat. When its 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. Measure 3 Tbsp. 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. When noodles are very hot, pull wok off heat. Pour in lime juice mixture; toss to coat.

8. Stir in peanuts, cilantro and basil. Enjoy hot with lime wedges.

9. Look for fish sauce and Thai chile sauce in the Asian section.

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