Chicken Pad Thai with Tamarind Sauce

Name: Chicken Pad Thai with Tamarind Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 150 g chicken breast; 2 eggs; 1/2 cup firm tofu, cut into batons; 125 g Pad Thai rice noodles; 1 1/2 cup bean sprouts; 1/2 onion; 2 clove garlic cloves; 1/4 cup garlic chives, cut into 3 cm pieces; 1 1/2 tbsp tamarind puree; 3 tbsp brown sugar; 2 tbsp fish sauce; 1 1/2 tbsp oyster sauce; 2-3 tbsp vegetable or canola oil; 1/4 cup finely chopped peanuts; 4 Lime wedges; 1 tsp ground chili or cayenne pepper; 1/2 cup extra bean sprouts

This chicken Pad Thai brings together chewy rice noodles, tender chicken, tofu, crisp bean sprouts, and a tangy-sweet tamarind sauce. It cooks quickly in one pan and finishes with peanuts, lime, and chili for classic Thai street-food flavor at home.

Servings2 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

chicken breast
150 g
eggs
2
firm tofu, cut into batons
0.5 cup
Pad Thai rice noodles
125 g
bean sprouts
0.5 cup
onion
0.5
garlic cloves
2 clove
garlic chives, cut into 3 cm pieces
0.3 cup
tamarind puree
0.5 tbsp
brown sugar
3 tbsp
fish sauce
2 tbsp
oyster sauce
0.5 tbsp
vegetable or canola oil
2 tbsp
finely chopped peanuts
0.3 cup
Lime wedges
4
ground chili or cayenne pepper
1 tsp
extra bean sprouts
0.5 cup

Step-by-Step Instructions

Place the rice noodles in a large heatproof bowl and cover with plenty of boiling water. Soak for about 5 minutes, or until pliable but still slightly firm, then drain and rinse briefly under cold water. Use within 5 to 10 minutes so the noodles do not clump.

In a small bowl, stir together the tamarind puree, brown sugar, fish sauce, and oyster sauce until the sugar mostly dissolves.

Heat 2 tbsp oil in a large nonstick skillet or well-seasoned wok over high heat. Add the onion and garlic, then stir-fry for about 30 seconds until fragrant.

Add the sliced chicken and stir-fry for about 1 1/2 minutes, until the pieces are mostly cooked through.

Push the chicken mixture to one side of the pan. Add a little extra oil if the pan looks dry, then pour the eggs into the empty side and scramble until softly set. Fold the eggs through the chicken.