Pad Thai

Source: gimmesomeoven.com

Ingredients

  • 10 oz thin rice noodles
  • 3 tbsp oil, divided
  • 1 lb boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
  • 1 cup fresh bean sprouts
  • 1/2 cup shredded carrots
  • 4 clove garlic, minced
  • 3 eggs, whisked
  • 3 green onions, sliced into 1-inch pieces
  • toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges
  • 1/3 cup packed brown sugar
  • 1/4 cup fish sauce
  • 2 tbsp tamarind concentrate
  • 2 tbsp soy sauce
  • 1 fresh lime, juiced
  • 1/4 tsp crushed red pepper flakes (or more/less to taste)

Instructions

  1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined. Set aside until ready to use.
  2. Cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss briefly with one tablespoon oil to prevent the noodles from sticking.
  3. Meanwhile, heat 1 tablespoon oil in a large saute pan or wok over high heat. Add the chicken and saute for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
  4. Add the remaining 1 tablespoon oil to the saute pan, along with the bean sprouts, carrots, and garlic. Saute for 2 minutes, stirring occasionally.
  5. Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often.
  6. Now add everything back in with the eggs and veggies -- the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from heat.
  7. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice.