Chicken Pad Thai

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Chicken Pad Thai

Yield: 1 Author: Chakriya's Kitchen

PREP TIME: 20 MIN COOK TIME: 7 MIN TOTAL TIME: 27 MIN

INGREDIENTS

For Pad Thai Sauce

• 1 tbsp palm sugar

• 2 tbsp fish sauce

• 1 tsp tamarind concentrate paste

• 1 tsp paprika

• 1 tsp sriracha sauce

For Cooking

• 2 oz (57 g) fresh rice noodles

• 3 tbsp cooking oil

• 2 eggs, beaten

• 1 cloves garlic, chopped

• 1 small shallot, chopped

• 2 Thai chili peppers, chopped (optional)

• 1/2 chicken breast, thinly sliced

• 1/2 cup small pieces fried tofu

• 6 Chinese chives, cut into 1 inch

• 1/2 to 1 cup bean sprouts

• 1 to 2 tbsp ground roasted peanuts

• A squeeze of fresh lime juice

INSTRUCTIONS

• Soak the rice noodles in a medium bowl of warm water.

• Meanwhile, prepare the Pad Thai sauce. Add palm sugar, fish sauce, tamarind paste, paprika, and sriracha sauce into a small bowl. Mix until well combined and set aside.

• In a hot wok, add 1 tbsp of cooking oil and the beaten eggs. Stir the eggs around for 20 seconds to cook and break it up. Take it out and set it aside.

• In the same hot wok, add 2 tbsp of cooking oil. Then add chopped garlic, shallot, and Thai chili peppers (optional). Stir for about 20 to 30 seconds.

• Then add chicken and cook for 2 to 3 minutes.

• Next, add the soaked rice noodles into the wok.

• Quickly, add the Pad Thai sauce, scrambled eggs, and fried tofu pieces. Stir and toss everything together for about 1 minute.

• Add bean sprouts, Chinese chives, ground roasted peanuts, and a squeeze of fresh lime juice. Toss and cook for 30 seconds.

• Finally, transfer the Chicken Pad Thai to a plate and garnish with a little bit of ground roasted peanuts, bean sprouts, Chinese chives, pepper flakes, and a slice of fresh lime.

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