Chicken Pad Thai
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Ingredients
Instructions
- 1
**Prepare the Noodles**: Cook the rice noodles according to package instructions until al dente. Drain and set aside.
- 2
**Make the Sauce**: In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, and sriracha. Set aside.
- 3
**Cook the Chicken**: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the sliced chicken and stir-fry until cooked through, about 4-5 minutes. Remove from the pan and set aside.
- 4
**Scramble the Eggs**: In the same skillet, pour in the beaten eggs and scramble until just set. Add the minced garlic and cook for an additional minute.
- 5
**Stir-Fry the Noodles**: Add the drained noodles to the skillet, along with the cooked chicken and the sauce. Toss everything together to coat the noodles in the sauce.
- 6
**Add the Veggies**: Stir in the bean sprouts and half of the green onions. Cook for about 2-3 minutes to heat through.
- 7
**Serve**: Plate the Chicken Pad Thai, sprinkle with crushed peanuts, the remaining green onions, and fresh cilantro. Serve with lime wedges on the side for some extra tang!
I love how this recipe brings together the heartiness of chicken, the chewiness of rice noodles, and the delightful balance of sweet and savory flavors. It’s a wonderful dish to share with family or friends!
