Pad Thai with Chicken
- 1-ounce tamarind paste
- 3/4 cup boiling water
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar (or dark brown sugar)
- 1 tablespoon rice wine vinegar
- 7 ounces rice stick noodles
- 1 to 2 tablespoons peanut oil
- 2 chicken breasts, sliced very thin
- 1 cup chopped scallions, divided
- 2 teaspoons minced garlic
- 2 whole eggs, beaten
- 1/2 cup roasted salted peanuts, chopped, divided Freshly ground dried red chile peppers, to taste
- 1 lime, cut into wedges
Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice noodles in a mixing bowl and cover with cold water for 30 min, drain.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok or skillet over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add chicken and cook for 3-4 minutes. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the noodles, stir, then add sauce. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, carrots, and peanuts. Serve immediately with the ground chile peppers and lime wedges.
Serves 3. Cooks in under 15 minutes!