Pad Thai Noodles

Ingredients

• 8 oz Rice noodles (flat, 1/4 inch wide)
• 3 tbsp Tamarind paste
• 2 tbsp Fish sauce
• 2 tbsp Palm sugar or brown sugar
• 2 Eggs, lightly beaten
• 8 oz Chicken breast or firm tofu, sliced
• 1.5 cups Bean sprouts
• 3 cloves Garlic, minced
• 3 Green onions, cut into 1-inch pieces
• 1/3 cup Roasted peanuts, chopped
• 2 tbsp Vegetable oil
• 2 Lime wedges
• 1 tsp Chili flakes(optional)

Instructions

1. 1

   Soak rice noodles in hot water for 10 minutes (during prep) until pliable but still firm; drain and set aside.

2. 2

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

3. 3

   Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Stir-fry chicken (or tofu) with garlic for 3-4 minutes until cooked through. Push to one side.

4. 4

   Add remaining oil and pour in beaten eggs; scramble for 30 seconds until just set.

5. 5

   Add drained noodles and sauce; toss constantly for 2-3 minutes until noodles are tender and coated.

6. 6

   Stir in bean sprouts and green onions, cook 1 minute more, then remove from heat.

7. 7

   Serve topped with chopped peanuts, chili flakes, and lime wedges.