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Pad Thai

Pad Thai

Chef Chris Prosperi

Metro Bis, www.metrobis.com, Simsbury, CT


  • 1 bottle chili sauce for chicken
  • 2 ½ cups sugar
  • 3 cups water
  • ½ cup fish sauce
  • 3 cups white vinegar
  • 1 package med. rice noodles
  • 1-2 Tbsp. oil
  • 1 pound chicken thinly sliced
  • 4 eggs, whipped
  • 1 12-ounce package mung bean sprouts
  • 1 bunch scallions, chopped
  • ½ cup chopped roasted unseasoned peanuts
  • 2 limes, cut into quarters


For the sauce, combine the chili sauce, sugar, water, fish sauce and white vinegar in sauce pot and simmer for 2 minutes. Cool and store until needed.

For the Pad Thai, soak noodles in warm water for 30 minutes and then drain in hot wok or large sauté pan heat oil for 1 minute. Add in chicken and brown for 1 minute then stir and continue browning for 1 additional minute. Add in whipped eggs and stir fry till eggs are cooked. Add 8 ounces pad Thai sauce and reduce till sauce forms little bubbles on the surface. Next, add noodles and cook till almost dry. Fold in sprouts and scallions. Serve with sliced lime and toasted chopped peanuts.