PAD THAI

Ingredients:

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
1/4 chopped cilantro

1 1/2 teaspoons salt

1 cup coarsely chopped unsalted peanuts

2 cups bean sprouts

1/2 cup chopped fresh chives or chopped green onions


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 and cilantro; stir to combine.


Stir in tamarind mixture, 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


NOTE:  I made this and added a lb of shrimp with the chicken.  I reduced the peanuts to 3/4 C and added 1 Tbsp of crunchy peanut butter because I like the favor.