In medium saucepan bring 4 cups (1 L) water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
The classic Thai noodle dish with sweet, tangy and complex flavours which make it a favourite throughout Thailand.
Prep time
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Ingredients
In medium saucepan bring 4 cups (1 L) water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
In large skillet or wok on medium-high heat, add 1 tbsp (15 mL) of the oil. Add egg; scramble until set. Remove from skillet.
Add remaining 1 tbsp (15 mL) oil to skillet. Add chicken; stir fry until cooked through. Add rice noodles, Pad Thai sauce and green onions; stir fry 3 to 4 minutes or noodles are tender.
Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.
Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.
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