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Paht Thai Kai (Chicken Fried Noodles- Thai style) Recipe

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This recipe for Paht Thai Kai (Chicken Fried Noodles- Thai style), by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Trescott
Added: Saturday, January 20, 2007


8 oz. (or more) chicken breast, thinly sliced
8 oz. dried rice stick noodles
2 Tbsp oil
3 cloves garlic, chopped
2 tsp chopped red chilli
2 Tbsp fish sauce (or less)
2 Tbsp soysauce
4 Tbsp. oyster sauce
2 Tbsp lime juice
2 tsp soft brown sugar
2 eggs, beaten
1 cup bean sprouts
sprigs of fresh cilantro (opt)
1/4 cup salted roasted peanuts, chopped
crisp fried onion (opt).

Soak the noodles in cold water for 1 hour. Drain and set aside.

Heat the oil in a wok or large frying pan. When the oil is very hot, add the garlic, chilli and chicken and stir constantly for 5 minutes. (Chicken should be completely cooked).Add the drained noodles, cover and cook for another minute.

Add the fish sauce, lime juice, soysauce, oyster sauce, sugar and eggs to the wok. Toss well with tongs or 2 wooden spoons until heated through. (Tossing will also help the noodles not to stick to each other.)

Sprinkle over the bean sprouts, cilantro, peanuts, and crisp fried onion. Serve.

Preparation Time:
Preparation Time:
25 min prep +10 - 15 min. cooking
Personal Notes:
Personal Notes:
After living in Southeast Asia (Laos and Thailand) for 3 years, I knew that this recipe would be a frequent favorite at our house. We rarely have leftovers. The more unique ingredients in this recipe can be found in most Asian stores and in the grocery stores that have larger ethnic sections. Cooking with fish sauce is definitely an acquired taste (and it stinks up your house). Feel free to leave it out or use less. The most important sauce is the Oyster Sauce. It adds a great flavor! Hope you enjoy this as much as we do!




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