MAKES: 4 servings TESTED BY: Juli H.

046 Chicken Pad Thai

TASTING COMMENTS:

Noodles are the central ingredient in this classic Thai dish, so we fiddled around with them on multiple tests—we tried different types and soaked them in hot water for varying lengths of time—to achieve a perfect just-chewy texture.—JH

start to finish 45 minutes

There are many brands of Asian chili sauce with garlic available. Look for an ingredients list that includes a bright combination of chile peppers, garlic, and vinegar.

Fresh sprouts can be vulnerable to salmonella contamination. Rinse and drain them well before cooking thoroughly—stir-frying for 2 minutes should eliminate any potential risk.

1. Place rice noodles in a large bowl. Add enough boiling water to cover; let stand 10 to 15 minutes or until softened but still slightly chewy (al dente), stirring occasionally. Drain well in a colander.

2. Meanwhile, remove ½ tsp. zest and squeeze 2 Tbsp. juice from lime. For peanut topping, in a bowl combine peanuts and lime zest. In another bowl whisk together lime juice and the next five ingredients (through chili sauce) until smooth.

3. In an extra-large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Add chicken and garlic to skillet; cook and stir 6 minutes or until chicken is tender and no pink remains. Transfer chicken to a bowl.

4. Add egg to the hot skillet, tilting skillet to spread egg in an even layer (egg may not fill bottom of skillet); cook without stirring 30 seconds. Using a wide spatula, carefully turn egg over; cook 30 to 60 seconds more or just until set. Transfer egg to a plate. Using a sharp knife, cut into bite-size strips.

5. In same skillet heat the remaining 2 Tbsp. oil over medium-high heat 30 seconds. Add sprouts; stir-fry 2 minutes. Add chicken and drained noodles (noodles may clump together but will separate when the sauce is added). Stir in fish sauce mixture; cook 1 to 2 minutes more or until heated through. Transfer chicken mixture to a serving plate. Top with egg strips and peanut topping. Sprinkle with green onions and cilantro. If desired, serve with lime wedges.

*Tip Look for rice noodles in the Asian section of large supermarkets or at a store specializing in Asian foods.

Per serving 549 cal., 19 g fat (3 g sat. fat), 119 mg chol., 1,816 mg sodium, 60 g carb., 2 g fiber, 10 g sugars, 32 g pro.

Shrimp Pad Thai Prepare as directed, except substitute 1 lb. medium shrimp in shells for the chicken. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. In Step 3, cook shrimp 2 to 3 minutes or until opaque.

Tofu Pad Thai Prepare as directed, except substitute one 16-oz. pkg. extra-firm tub-style tofu for the chicken. Drain tofu; cut into strips. Pat dry with paper towels. In Step 3, cook tofu 2 to 3 minutes or until browned.

Rice Noodles Pad Thai is typically made with linguine-style rice noodles (pictured here). We thought they were best in this recipe, but you could substitute thin rice stick noodles (vermicelli-style) or wider straight-cut noodles. They may behave differently in your finished recipe.

TESTING NOTES

1. If you oversoak your noodles, they’ll be mushy and fall apart. If undersoaked, they may drink up too much sauce, making your final dish less saucy. Test one of the noodles after soaking for 10 minutes to check the texture—you might have to taste it. Let the noodles soak just until soft and translucent, stirring occasionally. They should be pliable without being too gummy.

2. For a restaurantworthy pad Thai, here’s an easy technique to make beautiful thin strips of cooked egg: Cook the egg over medium-high heat, tilting the pan to spread the egg in an even layer. Cook, without stirring, 30 seconds until the egg begins to set up.

3. Use a spatula to turn the egg and cook just until set. When done, the eggs won’t look wet but will look dry and slightly shiny. Slight browning is OK; just be careful not to overcook the egg. Turn the egg out onto a plate and cut into pieces with a knife or spatula.

4. Combine the sprouts, chicken, and drained noodles in your skillet. The noodles have a tendency to stick together a bit at this point. Don’t worry! They will separate as you stir in the sauce. After stirring in the sauce, cook 1 to 2 minutes more.

Chicken Pad Thai