CHICKEN PAD THAI

FOR THE NOODLES:
8 ounces rice noodles (Vietnamese bahn pho or Thai sen-mee)
hot tap water
FOR THE PEANUT TOPPING:
1/4 cup salted peanuts, finely chopped
1/2 teaspoon grated lime peel
FOR THE FISH SAUCE MIXTURE:
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons packed brown sugar
4 1/2 teaspoons rice vinegar
1 tablespoon Asian chile sauce with garlic
FOR THE STIR FRY:
3 tablespoons cooking oil
1 pound boneless, skinless chicken breast, cut into bite-sized strips
1 tablespoon finely chopped garlic
1 egg, lightly beaten
1 cup fresh bean sprouts
TO SERVE:
1/3 cup sliced green onion
2 tablespoons snipped fresh cilantro

TO PREPARE THE NOODLES:
Place noodles in a large bowl. Add enough hot tap water to cover; let stand for 10 to 15 minutes or until pliable but not soft. Drain well in a colander.

TO MAKE THE PEANUT TOPPING:
Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

TO MAKE THE FISH SAUCE MIXTURE:
In a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chile sauce; stir until smooth. Set aside.

TO PREPARE THE STIR FRIED INGREDIENTS:
In a 12-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and garlic; cook and stir for 6 minutes until chicken is tender and no pink remains. Transfer to a bowl.

Add egg to the hot skillet and cook for 30 seconds. Turn egg with spatula and cook for 30 to 60 seconds more, just until set. Remove and chop egg; set aside.

In same skillet heat remaining 2 tablespoons oil over high heat for 30 seconds. Add drained noodles and sprouts; stir-fry for 2 minutes.

Add fish sauce mixture and chicken; cook 1 to 2 minutes more until heated through.

TO SERVE:
Divide noodle mixture among four plates. Sprinkle each serving with egg and peanut topping. Garnish with green onion and cilantro.

Makes 4 servings
Adapted from source: Better Homes and Gardens