Please fave and comment on the original submission here: http://www.furaffinity.net/view/5937019

Such a delightful golden colour to grace your plate almost as if King Midas had had a hand in its creation...but no... this delightful dinner is from the kitchens of  onelonelyfoxmetall

******************************

Ingredients:

chicken chopped into small pieces I used 3 pieces of breast meat
8 oz. Thai rice noodles (or enough for 2 people)
home made or bottled pad Thai sauce. (I used home made I will post it as its own recipe at a later date )
2 eggs
2 tablespoons vegetable oil divided
1- 2 cups bean sprouts
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)

Preparation

1.Bring a large pot of water to a boil and remove from heat. Add in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.

2. Warm up a wok or small frying pan over medium-high heat. Add 1 tablespoon oil then both eggs, scrambled set aside

3. Warm up a wok or small frying pan over medium-high heat. Add 1 tablespoon oil then chicken cook till done.

4. Drain then add the noodles, nuts and sauce cook for 3-5 minutes then add the bean sprouts cook for one more min till done.

5. the most important step ENJOY: P

******************************

The following Pad Tai Sauce recipe is from http://rasamalaysia.com/pad-thai-recipe/
Pad Thai Sauce from Scratch

Ingredients:
1/4 cup warm water + tamarind pulp the size of golf ball
1/4 cup fish sauce
4 tablespoons palm sugar
1 1/2 – 2 tablespoons paprika powder (if you like it hot, use 2 tablespoons)

Method:
Soak the tamarind pulp in warm water for 15 minutes to extract the juice. Squeeze the seeds and membrane of the tamarind pulp to get the juice. Filter the tamarind juice for use and discard the residue.
In a small sauce pan, heat up tamarind juice, fish sauce, palm sugar, and paprika powder. Lower the heat and let it simmer until the sauce thickens. Turn off the heat when it’s done.

The Pad Thai sauce is good for 8 oz. of noodles in the recipe.

Please fave and comment on the original submission here: http://www.furaffinity.net/view/5937019


Allergy warning – recipe contains nut and fish products (Pad Tai Sauce traditionaly contains a small amount of fish sauce)