Fitz in the Kitchen: Pad Thai

Ingredients

10 oz. Thai Rice Noodles

1 lbs. Boneless Chicken Breast, sliced

2 tbsp. Vegetable Oil

2 Cloves Garlic

1/4 cup Brown Sugar

3 Large Eggs

2 tbsp. Rice Vinegar

4 tbsp. Fish Sauce

3 Green Onions, divided

2 Carrots, thinly sliced

1 Red Bell Pepper, thinly sliced

1 1/2 cups Bean Sprouts

1/4 cup Peanuts, crushed

1 Lime

1/3 cup Cilantro

Red Pepper Flakes, optional

Appliances Used

Thermador 36″ Pro Grand Range (Model PRL364JDG)

Thermador 36″ Pro Range Hood (Model PH36HS)

Chicken Pad Thai Directions

1. Fill a large pan with warm water and soak noodles. Bring a large pot of water to a boil. Once boiling, remove from heat and add noodles. Let soak for 5- 10 minutes, checking often.
2. Heat oil in a large non-stick pan over medium heat. Saute chicken until slightly browned. Add red pepper and carrots and saute for another 2 minutes.
3. Add noodles, brown sugar, rice vinegar and fish sauce. Mix well.
4. Add garlic, 2 green onions, beans sprouts and red pepper flakes if desired. Saute for another minute.
5. Push chicken mixture to the edge of your pan and add scrambled eggs in the center. Cook the eggs through.
6. Add bean sprouts. Toss everything together and cook for another 2 – 3 minutes.
7. Remove from heat. Plate with squeezed lime, peanuts, cilantro and green onions.