Chicken Pad Thai

Ingredients

• 4 oz Dried rice sticks (flat noodles)
• 1/2 lb Chicken breast, thinly sliced
• 2 tbsp Vegetable oil
• 2 large Eggs, lightly beaten
• 3 tbsp Tamarind paste
• 3 tbsp Fish sauce
• 2 tbsp Brown sugar
• 2 cloves Garlic, minced
• 1 cup Bean sprouts
• 2 tbsp Roasted peanuts, crushed(optional)
• 1/4 cup Fresh cilantro(optional)
• 2 Lime wedges

Instructions

1. 1

   Soak rice noodles in hot water for 20-30 minutes until softened but still firm, then drain.

2. 2

   In a small bowl, whisk together tamarind paste, fish sauce, and brown sugar to make the sauce.

3. 3

   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through. Remove chicken and set aside.

4. 4

   Add remaining oil to the pan. Sauté garlic for 30 seconds. Add the drained noodles and the sauce mixture. Toss constantly until noodles absorb the sauce and soften.

5. 5

   Push noodles to one side of the pan. Pour eggs into the empty side and scramble until set, then mix into the noodles.

6. 6

   Return chicken to the pan. Add bean sprouts and toss for 1 minute.

7. 7

   Serve immediately topped with crushed peanuts, cilantro, and lime wedges.