Andrew Cooney’s Pad Thai

Ingredients:

• 1⁄2 lb rice noodles
• 1⁄4 c salted peanuts, finely chopped
• 1 T sugar
• 1⁄2 t grated lime peel

Topping:

• 2 T fish sauce
• 2 T lime juice
• 1 1⁄2 t anchovy or shrimp paste (we used mashed capers)
• 1 T Asian chile sauce sauce ( we usually make 1.5 times the sauce)
• 2 T brown sugar
• 1 1⁄2 t rice vinegar
• 3 T oil
• 1⁄4 c chopped shallots
• 1 lb boneless, skinless chicken breast (or other protein ) cut in 3-inch strips
• 1 T garlic, finely chopped
• 1 large egg, lightly beaten (we like more egg)
• 1 c fresh bean sprouts
• 1/3 c green onion, sliced
• 2 T fresh cilantro, snipped

1. We used butternut squash noodles using the spiralizer fine blade. We sauteed the butternut squash noodles in the same manner you would using softened rice noodles. You can also use spaghetti squash. You need to bake the spaghetti squash first. We used 1 very large squash per recipe.
2. Place noodles in large bowl. Cover with hot tap water and let stand 15 minutes until pliable but not soft – drain.
3. Make topping. Make sauce.
4. Heat 1 T oil over medium-high heat. Add shallots and cook 2 minutes until softened and lightly brown. Add chix and garlic, cook stirring 6 minutes until chix is browned. Transfer to bowl.
5. Add eggs to skillet and cook 30 seconds; turn egg and cook 30-60 seconds more. Remove egg and chop*.
6. Heat remaining oil over high heat; add drained noodles (or squash noodles) and sprouts; stir fry 2 minutes; add sauce and chix and cook 1-2 minutes more.
7. Sprinkle with egg, green onion, topping, and cilantro.

*I just scramble the eggs in the pan – it’s much faster!

Some like to add peanut sauce - peanut butter, hot water, sriracha, tabasco, garlic powder, sesame oil, soy sauce.