Chicken Pad Thai

Chicken Pad Thai

from tasteofhome.com
6 servings

Ingredients

  • 7 ounces flat rice noodles
  • 1/4 cup fish sauce
  • 1/3 cup tamarind paste
  • 3 tablespoons packed brown sugar
  • 2 tablespoons paprika, optional
  • 2 teaspoons lime juice
  • 1 boneless skinless chicken breast, sliced into 1/2-in. strips
  • 3 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 1 cup dry roasted peanuts, chopped, divided
  • 3 green onions, chopped, divided
  • 2 cups bean sprouts, divided
  • 12 lime wedges, for serving
  • 2 tablespoons crushed red pepper flakes, optional

Directions

  1. 1

    Soak the rice noodles in a large bowl of warm water for at least 30 minutes prior to cooking. Strain out the water and set the noodles aside until you're ready to cook them.

  2. 2

    Mix the fish sauce, tamarind paste, brown sugar, lime juice and paprika (if using) in a small bowl and set it aside.

  3. 3

    Heat the oil in a large skillet or wok set over medium-high heat. Add the onions and chicken, and cook until the onions are soft and the chicken is cooked, four to five minutes. Add the garlic and cook for one to two minutes.

  4. 4

    Add your rice noodles and cook until they're partially softened. Then, add half of the peanuts, half of the green onions and about half of the bean sprouts. Use tongs to toss the stir-fry so that it’s thoroughly mixed.

  5. 5

    Finally, pour in the tamarind sauce and whisked eggs over the stir-fry until it’s well-coated. Stir it around until the eggs look cooked and the sauce has absorbed into the noodles. This should take another three to four minutes.

  6. 6

    Serve the chicken pad thai in bowls. Top it with the remaining peanuts, green onion and bean sprouts. Serve with lime wedges and red pepper flakes, if desired.