Chicken Pad Thai Noodles

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Chicken Pad Thai Noodles
9-oz pkg pad Thai rice noodles
3/4 lbs boneless chicken thigh or breast, cut into small pieces or strips
1.5 tbs soy sauce
4 cloves garlic, mince
1 red or green chili, sliced
1 inch chunk ginger, grated
4 green onions, sliced
1 egg
2 to 3 cups bean sprouts
1/3 cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped
1 fresh lime, sliced into wedges
2 tbs vegetable oil
Pad Thai Sauce:
1/3 cup chicken stock
3 tbs rice vinegar or substitute white vinegar
1 tbs lime juice
3 to 4 tbs brown sugar
2 tbs fish sauce
1 tbs soy sauce*
1/8 tsp white pepper
Place prepared chicken in a bowl and toss with 1 1/2 tbs soy sauce.

Set aside.
Combine Pad Thai sauce ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good Pad Thai. Set aside.
Bring a large pot of water to boil.

Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 min, or until soft enough to bend easily, but still firm and ‘undercooked’ by regular standards. Drain and rinse noodles briefly with cold water to keep from sticking.

Set aside.
Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chili, ginger, and half of green onion, reserving remaining for later. Stir-fry 1 min to release the fragrance.
Add chicken and stir-fry 3 to 4 min, or until cooked.

If pan becomes dry, add 1 to 2 tbs of the Pad Thai sauce, just enough to keep ingredients frying nicely.
Push ingredients aside and crack an egg into the center of the pan. Stir quickly to scramble, then combine with other ingredients.
Add prepared noodles plus 3 to 4 tbs of the Pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients.

Continue frying in this way, adding more of the sauce every min or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8 to 10 min). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts.
Remove from heat and taste-test, adding more fish sauce until desired taste is achieved.
Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts.
For those who like it extra spicy, serve with Thai chili sauce on the side, and enjoy!

Serves 3-4

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