Chicken Pad Thai

Ingredients

• 8 oz rice stick noodles
• 1¼ lb boneless, skinless chicken breast
• 2 eggs
• 4 clove garlic
• 1 shallot
• 4 oz bean sprouts
• 4 scallions
• 2 lime (optional)
• 3 tbsp tamarind paste
• 3 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• ¼ cup crushed peanuts (optional)
• ½ tsp red pepper flakes (optional)

Steps

1. Soak rice noodles in warm water for 15-20 minutes until pliable but still firm. Drain and set aside.
2. Whisk together tamarind paste, fish sauce, brown sugar, and soy sauce in a small bowl to create the Pad Thai sauce.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, then remove and set aside.
4. Add remaining 1 tablespoon of oil to the skillet. Sauté minced garlic and chopped shallot until fragrant, about 1 minute. Push to one side, then crack eggs into the empty side and scramble until just set.
5. Add the drained noodles and cooked chicken back to the skillet. Pour in the Pad Thai sauce and toss everything together until the noodles are coated and heated through.
6. Stir in bean sprouts and chopped scallions, cooking for another 1-2 minutes until softened slightly.
7. Serve immediately, garnished with crushed peanuts, lime wedges, and red pepper flakes, if desired.