If shopping in an Asian grocery, look for pad thai noodles designated as "XL." At supermarkets, packages will be marked "wide." Check the rice noodles occasionally as they soak. Take a taste to see when they're ready; they'll be slightly chewy and not too soft. Adding the chicken makes this dish a complete meal.
Cooking Light OCTOBER 2009
1. Combine 2 tablespoons juice and chicken in a bowl. Let stand 15 minutes.
2. Soak noodles in hot water 15 minutes or until somewhat soft but still slightly chewy. Drain well.
3. Combine remaining 2 tablespoons juice, sugar, and next 4 ingredients (through chile paste). Stir in 1/8 teaspoon salt.
4. Heat a large wok or skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Remove chicken from juice; discard juice. Add chicken to pan; stir-fry 4 minutes or until done. Transfer to large bowl; sprinkle with remaining 1/8 teaspoon salt. Add remaining 1 tablespoon oil to pan. Add green onions, ginger, and garlic; stir-fry 45 seconds or just until golden and fragrant. Add noodles; cook 30 seconds, tossing well. Stir in sugar mixture. Add chicken; cook 30 seconds. Place 1 1/4 cups noodle mixture on each of 4 plates. Top each with 2 tablespoons basil, 1 tablespoon lemongrass, and 1 tablespoon shallots.
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