Does anyone know how to make Chicken Pad Thai?

There is this place in Chicago called Aroma on Randolph St. that makes the greatest Chicken Pad Thai I ever tasted. I tried to get the recipe off them but they wouldn't give it up.



Also, if your recipe contains Tofu, then dont give it to me.

Thanks!!!Does anyone know how to make Chicken Pad Thai?
PHAD THAI



1/2 lb. dried rice noodles, 1/8" wide

Warm water

1/2 lb. shrimp or chicken or pork

1/4 c. fish sauce

1/4 c. %26amp; 2 tbsp. sugar

2 cloves finely chopped garlic

1/4 c. %26amp; 2 tbsp. white vinegar

1 tsp. paprika

4 slivered green onions

1/2 c. oil

2 eggs

3/4 lb. bean sprouts

2 tbsp. ground roast chili

3/4 c. ground roasted peanuts (peanuts finely chopped)

Lime wedges



Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.Does anyone know how to make Chicken Pad Thai?
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Does anyone know how to make Chicken Pad Thai?
CHICKEN PAD THAI



ingredients

1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes

5 tablespoons plus 1 teaspoon Asian fish sauce

1/2 pound firm tofu, cut into 1/4-inch cubes

1 cup water

2 tablespoons lime juice

1 1/2 teaspoons rice-wine vinegar

3 1/2 tablespoons sugar

3/4 teaspoon salt

1/4 teaspoon cayenne

3/4 pound linguine

3 tablespoons cooking oil

4 cloves garlic, chopped

2/3 cup salted peanuts, chopped fine

2 cups bean sprouts

1/2 cup lightly packed cilantro leaves





directions

In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.

In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.

Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.

Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.