union wines blog title

Try This Pairing: Chicken Pad Thai & White Wine

Feeling some thai and white wine for dinner? Try our white wine paired with Chicken Pad Thai!

Ingredients

 

  • 1 (12 ounce) package rice noodles
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup vegetable oil
  • 4 eggs
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fish sauce
  • 3 tablespoons white sugar
  • 1/8 tablespoon crushed red pepper
  • 2 cups bean sprouts
  • 1/4 cup crushed peanuts
  • 3 green onions, chopped
  • 1 lemon, cut into wedges

Directions

 

  Prep: 40 minutes 

  Cook: 20 minutes 

  Ready In: 1 hour

1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.

2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat  oil  in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook  for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to      taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.