Name: Chicken Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz Flat rice noodles (dried); 1 lb Chicken breast, thinly sliced; 3 tbsp Tamarind paste (concentrate); 3 tbsp Fish sauce; 3 tbsp Palm sugar (or brown sugar); 3 tbsp Vegetable oil; 2 large Eggs, lightly beaten; 3 cloves Garlic, minced; 1 small Shallot, finely chopped; 2 cups Fresh bean sprouts; 1/4 cup Roasted peanuts, crushed; 1/2 cup Fresh chives or green onions, cut into 2-inch pieces; 4 wedges Lime wedges; 1 tsp Red chili flakes

"Indulge in the vibrant street food culture of Thailand with this restaurant-quality Chicken Pad Thai. Featuring chewy rice noodles, tender chicken, and a perfectly balanced tamarind sauce, this dish is a symphony of sweet, tangy, and savory notes that will delight your palate."

1 Ingredients

Qty	Item
8 oz 225 g	Flat rice noodles (dried)
1 lb 450 g	Chicken breast, thinly sliced
3 tbsp 45 ml	Tamarind paste (concentrate)
3 tbsp 45 ml	Fish sauce
3 tbsp 45 g	Palm sugar (or brown sugar)
3 tbsp 45 ml	Vegetable oil
2 large 100 g	Eggs, lightly beaten
3 cloves 15 g	Garlic, minced
1 small 30 g	Shallot, finely chopped
2 cups 200 g	Fresh bean sprouts
1/4 cup 35 g	Roasted peanuts, crushed
1/2 cup 25 g	Fresh chives or green onions, cut into 2-inch pieces
4 wedges 1 piece	Lime wedges
1 tsp 2 g	Red chili flakes

2 Instructions

Soak the rice noodles in room temperature water for 30-40 minutes until flexible but still firm (al dente). Drain and set aside.

In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until the sugar is dissolved. This is your Pad Thai sauce.

Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken slices and sear until cooked through. Remove chicken from the wok and set aside.

Add the remaining 2 tablespoons of oil to the wok. Sauté the garlic and shallots for 30 seconds until fragrant.

Push the aromatics to the side of the wok and pour in the beaten eggs. Scramble them quickly until set, then break them into small pieces.

Add the drained noodles and the prepared sauce to the wok. Toss vigorously over high heat. If the noodles are too firm, add a tablespoon of water at a time until they reach the desired texture.

Return the cooked chicken to the wok along with the bean sprouts, chives, and half of the crushed peanuts.

Toss everything together for 1 minute until the bean sprouts are slightly wilted. Remove from heat immediately.

Serve hot, garnished with the remaining peanuts, lime wedges, and chili flakes for extra heat.

·
Do not boil the noodles! Soaking them in room temperature water ensures they don't get mushy when stir-frying.
·
Prep all ingredients before turning on the stove; the stir-fry process happens very quickly.
·
Use a high-smoke point oil like peanut or canola oil to achieve the 'wok hei' charred flavor.
·
If you can't find palm sugar, light brown sugar is the best substitute for that deep caramel sweetness.

? Frequently Asked Questions

Can I make this vegetarian?

Yes! Replace the chicken with firm tofu and use vegetarian stir-fry sauce or light soy sauce instead of fish sauce.

What is tamarind paste?

It is a sour fruit concentrate that provides the signature tang in Pad Thai. Look for 'Tamarind Concentrate' in Asian grocery stores.

How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat with a splash of water to prevent the noodles from drying out.

Why are my noodles clumping?

This usually happens if the noodles were over-soaked or if there isn't enough oil in the wok. Toss them quickly and use high heat.

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