Pad Thai Gai

Ingredients

• •8 oz dried rice noodles
• •10 oz boneless chicken breast, sliced thin
• •3 tbsp tamarind paste
• •3 tbsp fish sauce
• •2 tbsp palm sugar or brown sugar
• •2 eggs
• •1 cup bean sprouts
• •3 green onions, cut into 1-inch pieces
• •3 cloves garlic, minced
• •2 tbsp vegetable oil
• •1/4 cup roasted peanuts, crushed
• •1 lime, cut into wedges

Directions

1. 1Soak rice noodles in warm water for 30 minutes until pliable, then drain.
2. 2Mix tamarind paste, fish sauce, and sugar in a small bowl to create the sauce.
3. 3Heat 1 tbsp oil in a large wok or skillet over high heat and stir-fry chicken until cooked through, about 5 minutes. Remove and set aside.
4. 4Add remaining oil to the wok, scramble eggs until cooked, then push to the side.
5. 5Add minced garlic to the wok and cook for 30 seconds until fragrant.
6. 6Add drained noodles and sauce to the wok, tossing constantly for 2-3 minutes until noodles are soft and well coated.
7. 7Return chicken to the wok, add bean sprouts and green onions, toss everything together for 1 minute.
8. 8Divide into serving bowls, top with crushed peanuts, and serve with lime wedges on the side.

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