PAD THAI MY WAY ENJOY DAN:

                                   PAD THAI MY WAY by CHEF DAN:

Serves 4

INGREDIENTS:

8 ounces rice noodles

4 skinless, boneless chicken breasts

1/4-teaspoon sea salt

2 teaspoons EACH sesame oil and cornstarch

2 tablespoons EACH fish sauce, lime juice, and tamarind paste

1 tablespoon EACH brown sugar and Thai chili sauce

1/2-teaspoon red curry paste

4 tablespoons olive oil, divided

1 egg lightly beaten

3 scallions, bias-sliced into 1/2-inch lengths

1 cup sugar snap peas, bias cut

2 cups bean sprouts

3 tablespoons dry roasted peanuts

1 handful fresh cilantro, chopped

DIRECTIONS:

1.   Place noodles in a bowl and pour hot boiling water over them.

2.   Let sit for 20 minutes, drain.

3.    Set aside.

4.   Toss the chicken with salt 2 teaspoons sesame oil, and cornstarch.

5.   Set aside.

6.   Mix together, fish sauce, lime juice, tamarind paste, brown sugar, and Thai chili sauce.

7.    Set aside

8.   Add 2 tablespoons oil in a wok over medium-high heat; when sizzling.

9.   Add red curry paste and stir until the fragrant, about 20 seconds.

10.                Add chicken and cook 2minutes.

11.                In a colander over a bowl add chicken, red curry paste and oil.

12.                Drain and set aside

13.                Add 3 tablespoon olive oil to the wok over high heat

14.                Add egg stirring to scramble, push to the side of the pan.

15.                Add scallion, snap peas stirring to coat with the oil.

16.                Stir in the chicken, noodles toss to coat everything with sauce.

17.                Cook for 5 minutes, then remove wok from heat;

18.                Top with bean sprouts, peanuts, and cilantro.

ENJOY DAN:                                   BON-APPETITE!!