Chicken pad Thai

A classic stir-fry with rice noodles, tender chicken, bean sprouts, and eggs, coated in a sweet and tangy tamarind-based sauce. Garnished with peanuts and cilantro.

Ingredients

• For the pad Thai sauce:
• Brown sugar, ¼ cup,
• Cornstarch, 1 tbsp
• White pepper, ¼ tsp
• Sriracha, 1 tbsp
• Tamarind paste, 2 tsp
• Chicken broth, ½ cup, low-sodium
• Fish sauce, 2 tbsp
• For the chicken:
• Chicken breast, 1 ½ lbs, boneless, skinless, sliced
• Tamari, 3 tbsp, low-sodium
• Cornstarch, 1 tbsp
• For the stir-fry:
• Rice noodles, 4 ounces, stir-fry
• Olive oil, 1 tbsp
• Peanuts, 1/3 cup, chopped and roasted
• Garlic, 4 cloves, minced
• Eggs, 2
• Bean sprouts, 12 ounces, rinsed
• Green onions, 6, cut into 1-inch pieces
• Coriander, ¼ cup, torn

Directions

1. For the rice noodles:
2. Add noodles into the bowl and cover with lukewarm water. Let sit for 1 hour. Keep it aside.
3. For the pad Thai sauce:
4. Add chicken broth, fish sauce, tamarind, Sriracha, white pepper, cornstarch, and sugar into the bowl and whisk to combine. Keep it aside.
5. For the chicken:
6. Add cornstarch, tamari, and sliced chicken into the bowl and toss to combine.
7. For the stir-fry:
8. Meanwhile, add olive oil into the wok and place on medium-high flame. Add chicken and cook for 3 to 5 minutes. Flip and cook for 1 to 2 minutes more until cooked.
9. Add garlic and peanuts and stir-fry for 1 minute.
10. Add sauce and noodles and stir-fry for a few minutes until tender.
11. Add little water if needed.
12. Add green onion slices and cook for a half minute.
13. Add two eggs and cook for 2 minutes.
14. When cooked, add green onion and bean sprouts and cook until wilted.
15. Place chicken pad Thai into the bowl. Top with peanut and coriander leaves.