Chicken Pad Thai

Ingredients

• 8 oz rice noodles (bánh phở)
• 1 tablespoon tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 tablespoons vegetable oil
• 1 lb chicken breasts (thinly sliced)
• 4 cloves garlic (minced)
• 2 large eggs (lightly beaten)
• 2 cups bean sprouts
• 1/4 cup roasted peanuts (chopped)
• 2 green onions (sliced)
• 1 lime (cut into wedges)
• fresh cilantro (for garnish)

Instructions

1. Soak 8 oz rice noodles (bánh phở) in hot water for 15 minutes until softened, then drain.
2. In a small bowl, mix 1 tablespoon tamarind paste, 2 tablespoons fish sauce, and 1 tablespoon sugar until well combined.
3. Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Add 1 lb chicken breasts (thinly sliced) and cook for 4-5 minutes until browned and cooked through.
4. Add 4 cloves garlic (minced) to the skillet with the chicken and stir-fry for about 30 seconds until fragrant.
5. Push the chicken to one side of the skillet, then pour in the 2 large eggs (lightly beaten) on the other side. Scramble the eggs for 1-2 minutes until set.
6. Add the drained noodles and reserved sauce to the skillet, tossing everything together for about 2-3 minutes until well combined and heated through.
7. Fold in 2 cups bean sprouts and 2 green onions (sliced) and cook for an additional minute until the beansprouts are just wilted.
8. Serve the Chicken Pad Thai in large bowls, topped with 1/4 cup roasted peanuts (chopped) and lime wedges. Garnish with fresh cilantro.