Classic Chicken Pad Thai

Ingredients

  • 10 ounces dried rice noodles
  • 4 tablespoons brown sugar
  • 4 tablespoons soy sauce, or to taste
  • 6 tablespoons fish sauce, or to taste
  • 5 tablespoons tamarind paste
  • 2 tablespoons vegetable oil
  • 12 ounces chicken breast, thinly sliced
  • 1 (7 ounce) package firm tofu, sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon shrimp paste
  • 3eggs
  • 2 tablespoons chopped spring onions
  • ¾ cup dry roasted peanuts
  • 2 cups bean sprouts
  • 1lime, cut into wedges
  • Directions

  • Step 1

    Soak rice noodles in a bowl of water for 15 minutes.

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  • Step 2

    Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.

  • Step 3

    Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook chicken is no longer pink in the center, about 4 minutes.

  • Step 4

    Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.

  • Step 5

    Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.

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