CHICKEN PAD THAI - TENDER STIR-FRIED CHICKEN WITH RICE NOODLES, TOFU, BEAN SPROUTS AND A WONDERFUL SAUCE.

INGREDIENTS:  Serves 2

•  6 ounces flat rice noodles 

•  1/2 bunch purple basil, leaves whole, stems removed (or any fresh basil) 

•  3 tablespoons vegetable oil 

•  3 ounces (½ cup) extra firm tofu, diced or cut into ½ inch squares 

•  1 boneless, skinless whole chicken breast, cut into strips.

•  Salt 

•  1 1/2 tablespoons paprika 

•  3 eggs, beaten 

•  3 garlic cloves, pureed 

•  1/4 cup white vinegar **COOKS NOTE**

•  1/4 cup fish sauce **COOKS NOTE**

•  2 tablespoons palm sugar or brown sugar 
**COOKS NOTE**
•  1/2 to 1 teaspoon roasted chile paste or red pepper flakes **COOKS NOTE**

•  1 tablespoon dried shrimp (Optional)

•  2 tablespoons finely chopped dry-roasted peanuts 

•  1 cup bean sprouts 

•  1/2 cup mint leaves 

•  2 scallions, white and green parts, thinly sliced 

•  2 limes, cut into wedges, for garnish

DIRECTIONS:

1.  Soften the noodles according to the package directions (noodles usually need to soak in warm water
     for about 15 minutes), and drain. Set aside.

2.  Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil, add the basil leaves and fry
     just until crisp, about 1 minute. Lift leaves out with a slotted spoon and drain on paper towels. Add 1
     more tablespoon of oil to wok. Add the tofu, chicken, salt and paprika, and stirfry until
     cooked through and browned, about 3 to 5 minutes. Stir in the eggs and scramble, while shredding
     them with a spoon, until egg is just set. Transfer everything from wok to a bowl. Wipe out the wok.

3.  Reheat wok and add remaining tablespoon oil. Add the garlic and stirfry until aromas are released,
     about 10 seconds
  **Add the vinegar, fish sauce, palm or brown sugar, and heat through. 
     Add the drained noodles and toss until the noodles have absorbed most of the sauce, about 3
     minutes. Add the red chile paste, dried shrimp, ground peanuts, bean sprouts, and reserved tofu,
     chicken and eggs, and toss thoroughly.

4.  Transfer the mixture to a platter. Garnish with reserved fried basil leaves, mint leaves, scallions and
     lime wedges.


**COOKS NOTE** 
Pad Thai Sauce is readily found in Asian Food Stores or good supermarkets.  Most Pad Thai sauces call
for a combination of tamarind, sugar, fish sauce, vinegar, tomato paste and chili pepper.  I have found
that this is an easy an economical way to sauce your Pad Thai.  The sauce allows you to replace the
ingredients with the asterisks with the purchased sauce and relieves you from stocking these items in
your pantry.