Chicken Pad Thai

We are now hosting our fourth exchange student. Even as I sit here typing it, I find it hard to believe. Each one so far has brought new personality and insight into our family, each has been fun and interesting in their own way. I think of each one when I prepare a meal from their country or even just one of their favorite foods. Our first exchange student was Jack, from Thailand. When I asked if he could make some Thai food for us, he politely told me he didn't really know how to cook and preferred my cooking to his. So, while this recipe isn't authentic Thai food, he informed me that it was good.  It has been a staple in our house ever since. So here you have it, a recipe that is endorsed by a real Thai teenager, one German, one Spaniard, one Italian, and four real American kids. It is also modified to be low in animal protein.

Chicken Pad Thai-This recipe serves about 8.

Ingredients:

• 12 oz. rice noodles
• 1/2 cup finely chopped peanuts
• 1 tsp. grated lime peel
• 6 T fish sauce
• 4 T fresh lime juice
• 3 T brown sugar
• 3 T rice vinegar
• 1 tsp. (or to taste) chili paste
• 3 T cooking oil
• chicken breast tenderloin, cut into very small pieces
• 2 T finely chopped garlic
• 2 eggs, lightly beaten
• 2/3 cup sliced green onion
• 1/4 cup snipped fresh cilantro
• 2 cups fresh sprouts*

Directions:

1. For peanut topping, combine chopped peanuts and lime peel. I always make more of this because my family LOVES it.
2. Place noodles in a large bowl. Add enough boiling water to cover. Let stand for 10-15 minutes or until pliable but not too soft. Drain well and set aside.
3. Meanwhile, in a small bowl combine fish sauce, lime juice, brown sugar, rice vinegar, and chili paste; stir until smooth and set aside.
4. In a large skillet or wok, heat 1 T of the oil over medium high heat. Add chicken, green onions, and garlic: cook and stir about 5 minutes until chicken  is tender and no pink remains. Transfer to a bowl.
5. Add eggs to the hot skillet and cook for 30 seconds. Stir and cook for 30-60 more seconds, just until set. Remove and set aside.
6. Heat the remaining 2 T oil over high heat for 30 seconds. Add drained noodles and sprouts: stir fry for 2 minutes. Add fish sauce mixture and chicken; cook 1-2 minutes more until heated through. Stir in egg and cilantro. Top each serving with the peanut topping.

*I can't reliably find sprouts that look fresh and appealing, so I generally replace them with one medium zucchini cut with a julienne peeler. I also often add 1/2 cup shredded carrots with the noodles and zucchini.