Pad Thai

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  • Average
  • Average budget

Ingredients

  • 4 boneless, skinless chicken breast(s), sliced
  • 1 pkg Thai rice noodles
  • 1/4 cup tamarind paste
  • 1/4 cup warm water
  • 6 tbsp peanuts toasted and roughly chopped
  • 3 tbsp fish sauce
  • 2 tbsp sugar
  • 2 tbsp lime juice
  • 1/2 cup vegetable oil
  • 1 tsp garlic minced
  • 2 eggs
  • 1 cup bean sprouts
  • 2 green onions cut in 1-inch matchsticks
  • 1/2 tsp red hot chili peppers roasted
  • red peppers cut into strips
  • coriander fresh

Preparation

Step 1

Soak the noodles in warm water for warm hour.

Step 2

Combine the tamarind paste,sugar, fish sauce, lime juice and crushed red chili, reserve.

Step 3

Heat oil in a wok, add garlic. Stir fry the garlic until aromatic but not brown. Quickly toss the chicken in the oil for one minute. Push the garlic and chicken to the side of the wok. Pour in the beaten egg. Scramble quickly, making sure to break the egg up into small pieces.
Add in red peppers and continue to fry.
Pour the sauce into the wok. Drain the noodles.
Quickly dump the softened noodles into the wok. Toss quickly and constantly in the sauce.
Add the bean sprouts and half of your coriander, green onion, and peanuts. Toss quickly and transfer to a plate.
Top with the remaining coriander, green onion and peanuts

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