Ethnic Cuisine

Here's a recipe I make about twice per month - I love it!  I think I found it in my newspaper.  I would probably make it weekly but I'm trying to avoid noodles.  It turns out that these rice noodles are gluten free, so maybe that is a thing... but apparently enriched regular pasta has more vitamins and minerals.  Oh well, it is DELICIOUS so that is why I make it.

Pad Thai

(2 servings, double recipe to feed 3 or more people)

4 oz pad Thai rice noodles (I use half the 8oz package of Annie Chun's - because that is my only choice)
6 oz boneless chicken breast, sliced into thin strips (I used 12 oz)
¼ tsp salt
1 tsp cornstarch
1 tsp sesame oil
2 Tbs lime juice
2 Tbs fish sauce
1 Tbs brown sugar
1 Tbs Thai chili sauce (I use Sriracha)
1/4 Cup peanut oil
1 egg, lightly beaten
3 green onions, white and green, thinly sliced
1 Cup sugar snap peas, sliced on diagonal
1/4 Cup diced red bell pepper
3 Tbs chopped roasted peanuts
2 Tbs cilantro, chopped
2 Tbs basil, chopped

Directions:
1. Soak noodles in hot tap water 30 min.  Drain; rinse under cold water.  Set aside.
2. Marinate chicken with salt, cornstarch and sesame oil.  Set aside.
3. Mix lime juice, fish sauce, brown sugar, and chili sauce.  Set aside.
4. Heat peanut oil in wok over medium high heat.  Add chicken, stir.  When chicken turns white, about 1-2 min., spoon chicken into a bowl.
5. Reserve 2 Tbs oil in wok and heat.  When hot, pour in egg, stirring briefly to scramble; push egg up the side of pan.  Tumble in green onions, stirring to coat with oil.  Tumble in snap peas and bell pepper, stir to coat with oil.  Stir in noodles.  Add chicken; toss all together.
6. When noodles are hot, turn off wok and pour in lime juice mixture, toss to coat.  Stir in peanuts, cilantro and basil.

Note:
Here's what your prep should look like.  Don't start cooking until everything is completely prepared because stir-frying happens fast and you won't have time to chop something in the middle.