By Sasha Gordanier
Soak rice noodles in warm water for 10 minutes or until soft, then drain.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced chicken breast and cook until fully cooked and lightly browned. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil. Add minced garlic and stir-fry until fragrant.
Add the beaten egg to the pan, scrambling it until just cooked.
Add the softened rice noodles to the pan and stir to combine with the egg and garlic.
Pour in the tamarind-based sauce, fish sauce, soy sauce, and sugar. Stir well to evenly coat the noodles.
Return the cooked chicken to the pan. Add bean sprouts and sliced green onions. Toss everything together until heated through.
Transfer the Pad Thai to serving plates. Top with crushed peanuts and serve with lime wedges. Season with salt and pepper to taste.
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This Main Course Thai Cuisine recipe is ready in 30 minutes and features rice noodles, chicken breast, sliced, crushed peanuts and other delicious ingredients. Contains 480 calories total.
Soak rice noodles in warm water for 10 minutes or until soft, then drain.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced chicken breast and cook until fully cooked and lightly browned. Remove from the pan and set aside.
In the same pan, add another tablespoon of oil. Add minced garlic and stir-fry until fragrant.
Add the beaten egg to the pan, scrambling it until just cooked.
Add the softened rice noodles to the pan and stir to combine with the egg and garlic.
Pour in the tamarind-based sauce, fish sauce, soy sauce, and sugar. Stir well to evenly coat the noodles.
Return the cooked chicken to the pan. Add bean sprouts and sliced green onions. Toss everything together until heated through.
Transfer the Pad Thai to serving plates. Top with crushed peanuts and serve with lime wedges. Season with salt and pepper to taste.
Calories per Serving: 480
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