Chicken Pad Thai

This was really delicious and lite, but slightly out of season. I went to 3 different grocery stores looking for bean sprouts and just could not find them. I finally remembered the Sunrise Mart, a Japanese grocery store a few blocks away and guess what...they had bean sprouts!

I did make one change to the recipe - I eliminated the 3 tbsp of fish sauce, which I think made the dish so much better! I added a little more lime juice, vinegar, and chile sauce to keep the sauce juicy.

Chicken Pad Thai
8 oz rice noodles
1/4 cup salted peanuts, finely chopped
1/2 tsp grated lime peel
2 1/2 tbsp fresh lime juice
2 tbsp packed brown sugar
5 tsp rice vinegar
2 tbsp Asian chile sauce
3 tbsp cooking oil
1 lb boneless, skinless chicken breast, cut into strips
1 tbsp finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
1/3 cup sliced green onion (about 3)
2 tbsp snipped fresh cilantro

Place noodles in a large bowl. Add enough hot water (just off a boil) to cover them; let stand for 10 to 15 minutes. Drain well.

Combine peanuts and lime peel, gently crushing with back of spoon.

In a small bowl combine lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

In a 12-inch skillet heat 1 tbsp oil over medium high heat. Add chicken and garlic; cook and stir about 6 minutes or until chicken is no longer pink. Transfer to a bowl.

Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more. Remove egg from skillet; chop and set aside.

In same skillet heat remaining 2 tbsp oil over high heat for 30 seconds. Add drained noodles and the sprouts; stir fry for 2 minutes. Add vinegar mixture and chicken; cook for 1 to 2 minutes more or until heated through. Divide noodle mixture among plates. Sprinkle each serving with egg, peanut topping, green onion, and cilantro.