Chicken Pad Thai

(Courtesy of Better Homes and Gardens)

Ingredients:
8 oz. rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 c. salted peanuts, finely chopped
1/2 tsp. grated lime peel
3 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 Tbsp. packed brown sugar
4 1/2 tsp. rice vinegar
1 Tbsp. Asian chile sauce with garlic
3 Tbsp. cooking oil
1 lb. boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 Tbsp. finely chopped garlic
1 egg, lightly beaten
1 c. fresh bean sprouts
1/3 c. sliced green onion
2 Tbsp. snipped fresh cilantro

Directions:
Place noodles in a large bowl.  Add enough hot tap water to cover; let stand for 10-15 minutes or until pliable but not soft.  Drain well in a colander.

Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

In a small bowl, combine fish sauce, lime juice, brown sugar, rice vinegar and chile sauce; stir until smooth.  Set aside.

In a 12 inch nonstick skillet, heat 1 Tbsp. of the oil over medium-high heat.  Add chicken and garlic; cook and stir for 6 minutes until the chicken is tender and no pink remains.  Transfer to a bowl.

Add egg to the hot skillet and cook for 30 seconds.  Turn egg with spatula and cook for 30-60 seconds more, just until set.  Remove and chop egg; set aside.

In same skillet, heat remaining 2 Tbsp. 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.  Divide noodle mixture among 4 plates.  Sprinkle each serving with egg and peanut topping.  Garnish with green onion and cilantro.