- 12 ounces dried rice noodles
- 1/2 cup white sugar
- 1/2 cup distilled white vinegar
- 1/4 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 1/2 teaspoons garlic, minced
- 4 eggs, beaten
- 1 1/2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 1 cup coarsely ground peanuts
- 2 cups bean sprouts
- 1/2 cup chopped fresh chives
- 1 tablespoon paprika, or to taste
- 1 lime, cut into wedges
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
- 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.
- 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.
- 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.
03/12/2017
recipepes.com
Authentic Pad Thai, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
