Keyword: chicken, pad thai, peanut sauce, rice noodles
Prep Time: 15minutes
Cook Time: 15minutes
Total Time: 30minutes
Servings: 4
Author: Cassandra
Ingredients
8ouncesof flat rice noodles
1 ½tbspoil
2clovesgarlicminced
½small onionsliced thin
8ounceschickencut into small squares
2eggsbeaten
1cupfresh bean sprouts
3green onionssliced in half lengthwise and cut into 2 inch pieces
1cupdry roasted peanutssmashed slightly
1limesquartered
½cupfresh cilantro
Pad Thai Sauce
2tbspfish sauce
2tbsplow-sodium soy sauce
4tbsplight brown sugar
2tbsptamarind chutneysee note
1tbspSriracha hot sauce
3tbspcreamy peanut butter
Instructions
Prepare the noodles according to the package instructions, rinse under cold water and set aside.
In a small bowl, mix all of the ingredients together for the Pad Thai sauce and set aside.
Heat 1 tbsp of oil in a large saucepan over medium-high heat. Add your onions and garlic and cook until soft. Add your chicken to the garlic and onion mixture and continue to cook over medium-high heat until the chicken is just cooked through, about 4-5 minutes.
Pushing everything in your pan to one side, add ½ tbsp more of the oil along with the beaten eggs. Scramble the eggs, breaking them into small pieces.
Then to your pan add the noodles, sauce, bean sprouts, green onions and ½ cup of your smashed dry roasted peanuts. Carefully toss to combine.
Serve immediately garnished with the cilantro, remaining peanuts and lime wedges.
Notes
If you are unable to find it you can easily substitute 2 tablespoons of rice vinegar in place of the tamarind in this recipe.