Chicken Pad Thai

  Simple and authentic Pad Thai, just have all the ingredients ready, as this comes together very quickly.

:

Ingredients:

- 8 oz (226 g) rice noodles - Thai style 

- 2 tbsp vegetable oil

- 2 cloves garlic, minced

- 2 eggs, lightly beaten

- 8 oz (226 g) chicken breast, thinly sliced 

- 2 thin sliced fresh red Thai chilies - optional

- 1 cup bean sprouts

- 1/2 cup sliced green onions, or garlic chives if you can find them

- 1/4 cup crushed peanuts

- Lime wedges, for garnish

For the sauce:

- 2 tbsp fish sauce

- 2 tbsp tamarind paste

- 2 tbsp brown sugar

- 1 tbsp soy sauce

Instructions:

1. Cook the noodles by placing in a large bowl, pour lots of boiling water over, and soak for 5 minutes. Drain, and rinse under cold water, then drain and set aside.

2. In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, and soy sauce to make the sauce. Set aside.

3. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and cook for 1 minute until fragrant.

4. Push the garlic to one side of the pan and add the chicken, stirring, until cooked through. 

5. Push the chicken to one side of the pan, then add the eggs to the other side. Cook, scrambling, until just done.

6. Add the cooked rice noodles to the pan, followed by the sauce. Toss everything together until the noodles are evenly coated in the sauce.

7. Stir in the bean sprouts and green onions, cooking for an additional 1-2 minutes until just heated through.

8. Serve the Pad Thai hot, garnished with crushed peanuts and lime wedges on the side.