Chicken Pad Thai with Tamarind Sauce

Ingredients

• 150 g Rice noodles
• 200 g Chicken breast, thinly sliced
• 100 g Bean sprouts
• 30 g Peanuts, crushed
• 2 tbsp Tamarind paste
• 1 tbsp Lime juice
• 1 tbsp Fish sauce
• 1 tbsp Brown sugar
• 2 cloves Garlic, minced
• 2 tbsp Vegetable oil
• 2 tbsp Fresh cilantro, chopped(optional)
• 1 stalk Green onion, sliced(optional)

Instructions

1. 1

   Cook the rice noodles according to package directions (usually 4‑5 minutes), then drain and set aside.

2. 2

   In a small bowl whisk together tamarind paste, lime juice, fish sauce, brown sugar, and minced garlic to create the sauce.

3. 3

   Heat vegetable oil in a large skillet or wok over medium‑high heat; add the sliced chicken and stir‑fry 3‑4 minutes until cooked through.

4. 4

   Add the cooked noodles and the sauce to the skillet, tossing to coat; stir‑fry another 2 minutes until everything is heated through.

5. 5

   Stir in bean sprouts and half of the crushed peanuts; cook 1 minute more, then remove from heat.

6. 6

   Serve topped with the remaining peanuts, chopped cilantro, and sliced green onion.