Chicken Pad Thai

Lizzie Rodriquez's Note:

from bhg.com

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Servings: 4

• 8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
• ¼ cup salted peanuts , finely chopped
• ½ teaspoon lime zest
• 3 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons packed brown sugar
• 4 ½ teaspoons rice vinegar
• 1 tablespoon asian chile sauce with garlic
• 3 tablespoons cooking oil
• 1 lb boneless skinless chicken breasts or 1 lb turkey , cut into bite-sized strips
• 1 tablespoon finely chopped garlic
• 1 egg , lightly beaten
• 1 cup fresh bean sprout
• 1⁄3; cup sliced green onion
• 2 tablespoons snipped fresh cilantro

Directions:

1. Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.
2. Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.
3. In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.
4. In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.
5. Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.
6. In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes. Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through. Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro. Makes 4 servings.