Pad Thai

So here it is.  The last day of May and I have no inclination in the world to do my visiting teaching.  None! Zip!  Nada!  Don't I have a good excuse?  Dang it................I look like Humpty Dumpty, and I am not going to be relieved of that anytime soon.  Actually, I'm putting my positive affirmations to work here today.  I will have a baby soon.  But I'm still not going visiting teaching.  I'll tell my ladies I love them on May 32, 2011.  That totally works:)

So instead of visiting teaching I made my favorite dish in the world.  As of today that is.  Tomorrows favorite will be different, but today it is Pad Thai.  And according to my Thai speaking brother in law it is pronounced, "Put Thai".   I try to say it correctly every chance I get.  I'm honing my foreign language skills.  If you've ever been to a Thai restaurant this is one of the safest things on the menu.  As a first time Thai restaurant goer 18 years ago, this is the first thing I ever ordered.  I remember it coming out with lots of limes, sugar, peanuts, and fish sauce so that you could doctor your dish up just the way you liked it.  I remember thinking it was delicious, and I order it almost every time we eat Thai.  That's the good thing about having 4 children.  At a Thai restaurant at least one of the dishes can be Pad Thai, as well as a number of other goodies.  I've noticed as of late, that everything you need for Pad Thai can be purchased at any grocery store.  They've got it all now a days.  I hope you like it, and if you make it sometime soon, as you bless your food, pray I have this baby soon.  I'm tired of looking like Humpty Dumpty.

Pad Thai

1 (12 ounce) package rice noodles

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

1/4 cup vegetable oil

2 eggs

1 tablespoon white wine vinegar

2 tablespoons fish sauce

3 tablespoons white sugar

1/8 tablespoon crushed red pepper

2 cups bean sprouts

1 cup shredded carrots

1/4 cup crushed peanuts

3 green onions, chopped

handful fresh cilantro chopped

1 lime, cut into wedges

Directions

Soak rice noodles in hot water 20 minutes, or until soft. Drain, and set aside.

Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Saute bean sprouts and carrot shreds.  Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add green onions and cilantro just before serving.

Footnotes

Garnish with crushed peanuts, more chopped green onions, cilantro and wedge of lime.  I serve with more sugar, vinegar, and fish sauce.  Everyone likes their Pad Thai just a little different.