Chicken Pad Thai

Asian flavor profiles are a bit outside of my culinary comfort zone, but I find Pad Thai relatively quick, approachable and down right tasty!

Chicken Pad Thai

Ingredients

• 16oz wide rice noodles
• 1/4 cup fish sauce
• 4 tbsp tamarind paste
• 4 tbsp water
• 4 tbsp brown sugar
• 2 tsp sriracha (or more to taste)
• 1 bunch scallions, sliced (reserve the green tops for garnish) 
• 1 tbsp vegetable oil
• 2 boneless skinless chicken breast, sliced thin
• 2 eggs
• 2 cups bean sprouts
• 1 red pepper, sliced thin
• 1/4 cup peanuts, chopped
• chopped cilantro, for garnish 
• lime wedges 

Prepare the rice noodles according to the package - cook until just shy of al dente. You will stir fry for another 3-4 minutes to finishing cooking the noodle.

In a small bowl, whisk together the fish sauce, tamarind paste, water, sugar, sriracha, and scallions. Set aside.

Over medium high temperature, heat the oil in the bottom of a wok or large skillet. Add the chicken to the pan and sautee. Season the chicken with salt and pepper, and cook through. Remove the chicken from the pan and set aside. 

Add the sauce mixture to the pan and bring to a simmer over medium heat. Whisk the eggs in a small bowl. Add the noodles and eggs to the pan and stir to coat the noodles in the sauce. Mix in the red peppers, sprouts, and cooked chicken. Cover the pan and cook for 3-4 minutes. 

Serve the noodles and garnish with a sprinkle of peanuts, cilantro, and a wedge of lime. 

Serves 4-5

Notes from the Chef:

-This dish cooks in a flash, so be sure to prep all your ingredients in advance

-Sub shredded carrots for the peppers for a similar sweet crunch

-Swap out the chicken for shrimp or tofu, if that's your fancy - just don't be expecting any tofu tips from me