Pad Tai

Neil and I got culinarily creative this weekend and it was a HUGE success.
This requires some unusual ingredients, but if you buy them at an Asian food store you get a LOT for super cheap, much much cheaper than at Kroger/Dominicks/Whole Foods etc.

Pad Tai
Serves 2 (generously...)

1 8 oz package dried flat rice noodles
3 tbsp fish sauce (it smells bad... be forewarned)
1/4 cup lime juice
1 tbsp sugar
2 tbsp oyster suace
1 tbsp Asian chili pepper sauce
1/4 cup chicken stock
1/4 cup veg oil
1 tbsp chopped garlic
8 oz skinless boneless chicken breast cut in pieces
2 eggs beaten
3 cups bean sprouts
6 green onions cut up
2 tbsp dry roasted unsalted peantus

Fill a large bowl with HOT tap water and soak noodles 20 mins.

In a small bowl, mix fish sauce, lime juice, sugar, oyster sauce, chili sauce and chicken stock. set aside

Heat large skillet over high heat with veg oil. cook garlic, then add chicken and cook 7 minutes, stir constantly (or till chicken is cooked through). You could make this with any meat /seafood or tofu or omit this step entirely.

Move everything in the wok (or large frying pan) to the sides and pour eggs in center, cook till firm. Add noodles, pour in sauce, cook till noodles are tender. Stir in bean sprouts and onions. Remove from heat and garnish with peanuts and more sprouts. Serve with a lime wedge.