Classic Chicken Pad Thai

Ingredients

• 4 oz Dried rice sticks (medium width)
• 1/2 lb Chicken breast, thinly sliced
• 3 tbsp Tamarind paste
• 3 tbsp Fish sauce
• 3 tbsp Palm sugar or brown sugar
• 2 tbsp Vegetable oil
• 2 large Eggs, lightly beaten
• 2 cloves Garlic, minced
• 1 cup Fresh bean sprouts
• 2 tbsp Roasted peanuts, crushed
• 2 stalks Green onions, sliced
• 1 whole Lime wedges
• 1/2 tsp Red chili flakes(optional)

Instructions

1. 1

   Soak rice noodles in warm water for 20-30 minutes until flexible but still firm (al dente). Drain and set aside.

2. 2

   In a small bowl, whisk together tamarind paste, fish sauce, and sugar to create the Pad Thai 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 the remaining oil to the wok. Sauté garlic for 30 seconds, then add the drained noodles and the prepared sauce. Toss constantly until noodles absorb the sauce and soften.

5. 5

   Push noodles to one side of the wok. Pour the beaten eggs into the empty space and scramble until mostly set, then toss with the noodles.

6. 6

   Return the chicken to the pan. Add bean sprouts and green onions. Toss for 1 minute until sprouts are slightly wilted.

7. 7

   Serve immediately topped with crushed peanuts, chili flakes, and fresh lime wedges.