Pad Thai

Chef Kay Ridgeway from CrushCraft Thai at The Star in Frisco makes Pad Thai for Good Day. She said the secret to the recipe is the noodle. The noodle must be soft and sit in room temperature water.

Pad Thai

6 1/2  oz. of rice noodles 
4 oz. boneless, skinless chicken breast halves, cut into strips 
1 oz. cooking oil 
1/4 oz. minced garlic
1 oz. red onion
3 oz. fried tofu
1 oz. picked radish
1 large organic egg
4 oz. bean sprouts
1/2 oz. garlic chives
1/2 oz. peanuts
1 fresh cut lime wedge
2/3rd cup of vinegar 
1/2 cup fish sauce 
1/3 cup of Tamarind
1/2 cup palm sugar 
1 oz. salt
1 oz. red cabbage 

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

Heat oil in a wok or large heavy skillet at medium-high heat. Sauté chicken until browned. Remove, and set aside. 

Heat saucepan to medium and add vinegar, fish sauce, tamarind, and palm sugar and cook until it simmers, remove heat, and set aside for sauce mix

Heat wok or large heavy skillet to high heat, add garlic, and crack egg into hot oil over medium heat and cook until firm. Add cooked chicken, red onions, fried tofu, and pickled radish and cook for 1-2 minutes. Add softened noodles and sauce mix. Adjust seasonings to taste. Mix while cooking, until noodles are tender 

Garnish with fresh bean sprouts, chives, red cabbage, crushed peanuts, and fresh cut lime wedge.