Chicken Pad Thai

Ingredients

Rice noodles

8 ounces

Chicken breast

1 pound, thinly sliced

Vegetable oil

3 tablespoons

Garlic

3 cloves, minced

Eggs

2, beaten

Bean sprouts

1 cup

Green onions

1/2 cup, sliced

Peanuts

1/4 cup, chopped

Lime

1, cut into wedges

Red pepper flakes

1 teaspoon (adjust for spice preference)

Brown sugar

2 tablespoons

Tamarind paste

2 tablespoons

Soy sauce

3 tablespoons

Fish sauce

1 tablespoon

Instructions

1. Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
2. In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes until well combined. Set aside.
3. Heat the vegetable oil in a large pan or wok over medium-high heat.
4. Add the minced garlic and sliced chicken breast to the pan. Cook for about 5-6 minutes, stirring frequently, until the chicken is no longer pink and cooked through.
5. Push the chicken to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the chicken.
6. Add the cooked rice noodles to the pan and pour the prepared sauce over the noodles. Toss everything together gently to ensure the noodles are evenly coated with the sauce.
7. Fold in the bean sprouts and sliced green onions, cooking for an additional 2-3 minutes, until the bean sprouts are slightly wilted but still crunchy.
8. Remove from heat and garnish with chopped peanuts and lime wedges before serving.
9. Serve hot and enjoy your authentic Chicken Pad Thai!