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Here’s an easy Pad Thai recipe that will you allow to enjoy some cultured cuisine without going too nuts.  It can be made with or without a kick of spice (I left it off to make it kid friendly) and can be made with chicken and egg or without if you’re looking for a vegetarian meal.


About 8 ounces rice noodles
2 chicken breasts, chopped and cooked
2 Tablespoons brown sugar
2 Tablespoons lime juice, fresh or bottled (if you’ve got fresh, save a few slices for garnish)
3 Tablespoons soy sauce
1/2 to 1 teaspoon cayenne pepper (optional)
2 teaspoons vegetable oil
3 green onions, white parts and green stalks separated
1 teaspoon minced garlic clove
2 large eggs, lightly beaten
1/2 cup cilantro, chopped
1/4 cup roasted, salted peanuts, chopped

Soak noodles according to package instructions. Do not over cook (you’ll be sorry if your noodles are mushy–it’s edible but not pretty).  Meanwhile, whisk together brown sugar, lime and cayenne.  In a skillet, add oil and briefly fry thinly sliced whites of onions and garlic until soft.  Add egg and pan fry to slightly undercooked.  Remove egg and add noodles, chicken, course chopped stems of green onions and sauce, tossing to coat.  Add scrambled egg and mix to combine.  Serve hot.  Garnish with cilantro, lime wedges and peanuts.

Serve with naan if you’ve got some.

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