For some reason making Thai food at home always seemed too complicated, and ordering take-out was just so much easier, that I never tried to make it. That was before I found this recipe in one of those magazines my grocery store hands out if you spend more than $25. Sure, this recipe has quite a few ingredients, but they come together fairly quickly and the end result is delicious.
8 ounces stir fry noodles
1/3 C fish sauce
1/3 C lime juice
3 tbsp brown sugar
2/3 C water
2 tbsp canola oil
2 tsp garlic, minced
1/4 tsp ground chili paste (found in the Asian foods aisle)
1 lb chicken breast sliced thin
1/3 C chopped unsalted peanuts
1 C mung bean sprouts
4 scallions, sliced
2 tbsp fresh cilantro, chopped
1 lime, sliced into 8 wedges
Soak the noodles in hot tap water for 10 minutes, drain and set aside. In the meantime whisk together the fish sauce, lime juice, brown sugar and water. Set this aside, too. Heat the oil in a large frying pan or wok if you have one over high heat. Add the garlic, chili paste and chicken, stirring periodically until the chicken is cooked through.
Add the drained noodles and the sauce to the chicken. Allow to simmer for 3 minutes. Push all of the noodle and chicken mixture to one side, leaving a section of pan exposed in which you can crack your eggs. Allow some of the egg to scramble on the hot pan, and some of the egg to combine with the sauce, thickening it. At this point you can test your noodles, if they are not done add a little more water and allow to cook until tender.
Remove the noodles from the heat and stir in the peanuts and sprouts. Divide into bowls and garnish with the scallions, cilantro and lime wedges.
Do you ever make Thai food at home?