Asian Recipe ⇝ Authentic Pad Thai

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
• ½ cup white sugar
• ½ cup distilled white vinegar
• ¼ 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 ½ teaspoons garlic, minced
• 4 eggs, beaten
• 1 ½ tablespoons white sugar
• 1 ½ teaspoons salt
• 1 cup coarsely ground peanuts
• 2 cups bean sprouts
• ½ cup chopped fresh chives
• 1 tablespoon paprika, or to taste
• 1 lime, cut into wedges

Cooking 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.

Nutrition Facts

• calories582.8
• carbohydrateContent78.8 g
• cholesterolContent132.2 mg
• fatContent21.3 g
• fiberContent4.3 g
• proteinContent21.5 g
• saturatedFatContent3.8 g
• sodiumContent1478.7 mg
• sugarContent22.6 g