Chicken Pad Thai with Homemade Tamarind Sauce

Ingredients

• 200 g Rice noodles (flat, dried)
• 250 g Chicken breast, thinly sliced
• 3 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar (or brown sugar)
• 2 Eggs
• 3 cloves Garlic, minced
• 2 Shallots, sliced
• 1 cup Bean sprouts
• 3 Green onions, cut into 2-inch pieces
• 1/4 cup Roasted peanuts, chopped
• 3 tbsp Vegetable oil
• 1 Lime wedges(optional)
• 1 tsp Chili flakes(optional)
• 2 tbsp Cilantro, chopped(optional)

Instructions

1. 1

   Soak rice noodles in hot water for 25–30 minutes until pliable but still firm, then drain and set aside.

2. 2

   Make the tamarind sauce: whisk together tamarind paste, fish sauce, palm sugar, and 2 tbsp water in a small bowl until the sugar dissolves.

3. 3

   Heat 1 tbsp oil in a wok over high heat, stir-fry chicken 4–5 minutes until cooked through, then remove and set aside.

4. 4

   Add remaining oil, sauté garlic and shallots 1 minute, push to one side, and scramble the eggs in the wok until just set.

5. 5

   Add noodles and sauce, tossing constantly 2–3 minutes until noodles are tender and coated.

6. 6

   Return chicken to the wok along with bean sprouts and green onions; toss 1–2 minutes more.

7. 7

   Plate and top with peanuts, cilantro, chili flakes, and a squeeze of lime.