Chicken Pad Thai

Ingredients

• 8 oz oz Rice noodles (flat, 1/4 inch wide)
• 10 oz oz Boneless skinless chicken breast, thinly sliced
• 3 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar or brown sugar
• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 2 large Eggs, lightly beaten
• 1.5 cups Bean sprouts
• 3 stalks Green onions, cut into 1-inch pieces
• 1/3 cup Roasted peanuts, roughly chopped
• 2 Lime wedges(optional)
• 1/4 cup Cilantro, chopped(optional)
• 1/2 tsp Red pepper flakes or chili powder(optional)

Instructions

1. 1

   Soak the rice noodles in hot water for 15 minutes (during prep time) until pliable but still firm, then drain and rinse with cold water.

2. 2

   Whisk together the tamarind paste, fish sauce, and sugar in a small bowl to make the sauce; set aside.

3. 3

   Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Season chicken lightly and stir-fry 4-5 minutes until cooked through; remove and set aside.

4. 4

   Add remaining oil to the wok, add garlic and stir-fry 30 seconds until fragrant. Push garlic to one side, pour in the eggs, and scramble until just set.

5. 5

   Add the drained noodles and the sauce; toss constantly for 2 minutes until noodles are tender and evenly coated, adding a splash of water if too dry.

6. 6

   Return chicken to the wok along with bean sprouts and green onions; toss 1 minute until just combined and heated through.

7. 7

   Divide between two plates and top with chopped peanuts, cilantro, a squeeze of lime, and chili flakes if desired.