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Ingredients:
– 8 oz. rice noodles
– 2 tbsp. vegetable oil
– 3-4 cloves garlic, minced
– 1/2 lb. boneless chicken breasts, sliced thinly
– 2 eggs
– 1/2 cup firm tofu, diced
– 1/2 cup bean sprouts
– 2 tbsp. fish sauce
– 2 tbsp. brown sugar
– 1 tbsp. tamarind paste
– 1 tbsp. white vinegar
– 1/4 cup peanuts, chopped
– 1 lime, cut into wedges
– 1/4 cup fresh coriander leaves
Instructions:
1. Soak the rice noodles in hot water for about 10-12 minutes or until tender. Drain well and set aside
2. In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds or until fragrant.
3. Add the chicken to the pan and stir-fry for about 3-4 minutes or until no longer pink.
4. Push the chicken to one side of the pan, crack the eggs into the other side of the pan and scramble them.
5. Add the diced tofu, bean sprouts and the softened rice noodles to the pan, and continue to stir-fry for another 2-3 minutes.
6. In a small bowl, mix together the fish sauce, brown sugar, tamarind paste and white vinegar.
7. Pour the sauce into the pan and toss everything well. Continue to stir-fry for another 2-3 minutes.
8. Add the chopped peanuts and give the pad thai a final toss.
9. Serve the pad thai hot, garnished with fresh coriander leaves and a few wedges of lime on the side.
Tips:
– To make this vegetarian/vegan, omit the chicken and replace the fish sauce with soy sauce.
– Adjust the sweetness and sourness of the sauce according to your liking by tweaking the amount of brown sugar and tamarind paste used.
– Make sure the pan is hot enough before adding the ingredients to ensure quick and even cooking.
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