Pad Thai-Style Peanut Chicken Noodles

Ingredients

• 200 g rice noodles (medium width)
• 250 g chicken breast, thinly sliced
• 2 tbsp peanut butter (creamy)
• 1 tbsp tamarind paste
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 eggs(optional)
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/4 cup roasted peanuts, chopped
• 1/2 cup bean sprouts(optional)
• 1 tsp chili flakes or sriracha(optional)

Instructions

1. 1

   Prep (15 minutes): Soak rice noodles in warm water until pliable, then drain. Slice chicken thinly; julienne carrots and slice bell pepper; chop green onions and peanuts.

2. 2

   Cook (15 minutes): In a bowl, whisk peanut butter, tamarind paste, soy sauce, brown sugar, and lime juice until smooth. Heat oil in a large skillet or wok over medium-high heat; cook chicken until browned and cooked through, about 6–8 minutes. Add garlic and cook 30 seconds.

3. 3

   Cook (15 minutes): Push chicken to one side (or clear a space) and scramble the egg if using, then mix through. Add carrots and bell pepper and stir-fry 2–3 minutes until slightly tender.

4. 4

   Cook (15 minutes): Add drained noodles and pour in the tamarind-peanut sauce. Toss and stir until noodles are coated and loosened, 3–5 minutes. Fold in bean sprouts if using.

5. 5

   Serve: Turn off heat, top with chopped peanuts and green onions, and add chili flakes/sriracha to taste.