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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts. Ingredients:
12 ounces dried rice noodles |
1/2 cup white sugar |
1/2 cup distilled white vinegar |
1/4 cup fish sauce |
2 tablespoons tamarind paste |
1 tablespoon vegetable oil |
2 boneless, skinless chicken breast halves, sliced into thin strips |
1 tablespoon vegetable oil |
1 1/2 teaspoons garlic, minced |
4 eggs, beaten |
1 1/2 tablespoons white sugar |
1 1/2 teaspoons salt |
1 cup coarsely ground peanuts |
2 cups bean sprouts |
1/2 cup chopped fresh chives |
1 tablespoon paprika, or to taste |
1 lime, cut into wedges |
Directions:
1. Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
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