Lisa Morby Pad Thai

Pad Thai- 

makes for 6 people, plus some leftover
1 pkg (8-oz) thin rice noodles
1 Sliced or chopped onion
3 minced garlic cloves
2 T butter
 1 lb chicken (I season my chicken with either traeger seasoning or a new seasoning I've tried called Smoked Pecan Himalayan salt- so delicious)
1/2c oil
4 eggs
1 T vinegar
2 T fish sauce or soy sauce
1/8t red pepper
2 c bean sprouts
3 green onions
2-3 shredded carrots
1 red pepper sliced
1 yellow or orange pepper sliced
optional- sliced cabbage

1 lemon cut into wedges

Soak rice noodles (read the specific package for details) for approximately 20min, then depending on the type of rice noodles you get cook for 4-7min. Drain the noodles, I do add some oil to the noodles so they dont stick. Set aside and wait to add them to the big pot to cook everything together.

Saute onion, garlic and cook chicken. Put chicken in separate bowl, then cook eggs put in same bowl as chicken. Add the rice noodles to the pan and add vinegar, fish sauce, green onions, carrots, pepper, cabbage till warm and to desired taste. Each person has a slice of lemon and have them squeese it on their dish right before they eat.

Serve with Oriental Chicken salad

Or serve with egg rolls or pot stickers.