Ingredients:
1 (454 g) packages rice noodles
2 boneless skinless chicken breasts, cut into thin strips
3 cloves garlic, chopped
1 shallots, chopped
2 -3 eggs
1 tablespoon black pepper
4 tablespoons vegetable oil, divided
4 tablespoons brown sugar
1 -2 tablespoon oyster sauce (optional)
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons soy sauce
1 bunch green onions, cut into 1 inch pieces
1 cup bean sprouts
1/2 cup roasted peanuts, chopped
fresh cilantro
fresh lime juice (optional)
1 jar paad Thai sauce (optional)
Directions:
Boil noodles until just soft (do not overcook).
Drain water and place noodles in separate bowl.
Meanwhile, heat 3 Tbsp oil in wok on high heat.
Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
Cook eggs.
Mix eggs and chicken.
Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
Stir in bean sprouts, green onion and peanuts.
Garnish with fresh cilantro and a quick squeeze of lime juice.
Serve immediately, with Pad Thai sauce, as desired.
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.