14oz rice noodles
2-3 cups of bean sprout
3 medium eggs, slightly beaten
1 cup of chopped boneless chicken
1/2 cup chopped peanuts
1/4 cup fresh sweet basil
FOR PAD THAI SAUCE, combine the following:
2/3 cup chicken stock
6 tbsp rice vinegar
6 tbsp brown sugar
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp soy sauce
Directions
1. Boil about 8 cups of water and soak rice noodles for about 8-10 minutes. Turn down the heat to low and do not overcook noodles.
2. Heat a skillet/pan with 1 tbsp oil cook egg as scrambled. Remove from pan. Add the another 2-3 tbsp of oil and sautee chicken - put salt and white pepper to taste. Cook until light brown.
3. Add the noodles and pour pad thai sauce over. Gently lift and turn and stir-fry for 1-2 minutes.
4. Add the egg and bean sprout and cook for another 1 minute or until noodles are cooked.
5. Turn off heat and mix sweet basil and 1/2 portion of chopped peanuts.
6. Transfer to a serving plate and sprinkle rest of the peanuts and fresh chopped sweet basil to garnish.