RECIPE: Quick Chicken Pad Thai
We streamlined this Thai restaurant favorite to make it a fast weeknight dinner option. For maximum efficiency, prepare the chicken, garlic, cilantro, and bean sprouts while the rice noodles are soaking. If you can't find fish sauce, substitute a combination of 4 minced anchovy fillets and 1/4 cup soy sauce. Rice stick noodles can be found in the Asian section of most supermarkets. If desired, top the pad Thai with chopped peanuts and scallions.

Serves 4

• 8 ounces dried rice stick noodles, about 1/8 inch wide

• 3/4 cup warm water

• 1/4 cup fish sauce

• 1/4 cup juice from 2 limes

• 1/4 cup packed dark brown sugar

• 1 tablespoon vegetable oil

• 1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

• 4 garlic cloves, minced

• 1/4 cup bean sprouts

• 1/4 cup chopped fresh cilantro leaves

1. Cover rice sticks with hot tap water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles. Meanwhile, whisk 3/4 cup warm water, fish sauce, lime juice, and sugar in bowl until sugar is dissolved.

2. Heat oil in large nonstick skillet over high heat until just smoking. Add chicken and garlic and cook until lightly browned and fragrant, about 2 minutes. Add noodles and fish sauce mixture and cook until noodles are coated with sauce, about 3 minutes. Scatter bean sprouts and cilantro over noodles and continue to cook, tossing constantly, until noodles are fully tender, about 3 minutes. Serve.