Skip the takeout tonight, make this classic Pad Thai that is perfect for quick weeknight meals. With this easy, quick recipe, you can make restaurant-style fast weeknight meals at home. Smart Recipes, Asian Recipes, Chicken,Eggs Recipes, Pad Thai 2 Recipe | Recipes Chicken,Eggs Asian Pad Thai Pad Thai Recipe | PT35M Serves 6 Ingredients: 2 Tablespoons Butter 1 Pound Boneless, Skinless Chicken Breast Halves 0.25 Cup Vegetable Oil 4 Eggs 1 Tablespoon White Wine Vinegar 2 Tablespoons Fish Sauce 0.125 Tablespoon Red Pepper Flakes 2 Cups Bean Sprouts 0.25 Cup Peanuts 3 Green Onions 1 Lemon 12 Ounces Rice Noodles In a large bowl of cold water, soak rice noodles for about 30-50 minutes or until soft. Drain noodles well and keep aside. In a large heavy skillet, melt butter and sauté chicken until browned completely. Transfer chicken into a bowl and keep aside. In a wok, heat oil over medium-high heat. Add eggs and cook until firm. Add chicken and cook for about 5 minutes. Add noodles, sugar, vinegar, fish sauce and red pepper and cook until noodles are tender. Stir in bean sprout, and cook for about 3 minutes.

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