Yet Another Pad Thai
Ingredients:
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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
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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
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Directions:
| 1. | Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain. |
| 2. | Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat. |
| 3. | 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. |
| 4. | 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. |
| 5. | 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. |
Posted on December 12, 2012, in Asian, Chicken, Herbs and Spices, Main Dishes, Pasta, Recommendations, Side Dishes. Bookmark the permalink. Leave a comment.
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