Chicken Pad Thai

Sweet-sour street-food noodles with tamarind, palm sugar, peanuts and lime.

Ingredients

• 250 g Flat rice noodles
• 300 g Chicken thigh, sliced
• 2 Eggs
• 1 cup Bean sprouts
• 3 cloves Garlic, minced
• 3 tbsp Tamarind paste
• 3 tbsp Palm sugar or brown sugar
• 2 tbsp Fish sauce
• 1/3 cup Roasted peanuts, chopped
• 4 Lime wedges

Method

1. Soak noodles in warm water 20 min; drain.
2. Whisk tamarind, sugar and fish sauce into a sauce.
3. Heat a wok until smoking. Sear chicken in oil; push to one side.
4. Scramble eggs in the empty side of the wok; add garlic.
5. Add noodles + sauce; toss on high heat for 2 minutes.
6. Fold in sprouts, top with peanuts, serve with lime.