Ingredients
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1 (454 g) package rice noodles
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2 boneless skinless chicken breasts, cut into thin strips
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3 cloves garlic, chopped
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2 -3 eggs
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1 tablespoon black pepper
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4 tablespoons vegetable oil, divided
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4 tablespoons brown sugar
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1 -2 tablespoon oyster sauce
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3 tablespoons fish sauce
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3 tablespoons white vinegar
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2 tablespoons soy sauce
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1 cup bean sprouts
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fresh cilantro
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fresh lime juice
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1 jar paad Thai sauce
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1 bunch green onion, cut into 1 inch pieces
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1 shallot, chopped
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1/2 cup roasted peanuts, chopped
Instructions
- 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.