Chicken Pad Thai

Ingredients

• Red pepper flakes - 1/2 teaspoon
• Brown sugar - 2 tablespoons
• Tamarind paste - 2 tablespoons
• Soy sauce - 2 tablespoons
• Fish sauce - 3 tablespoons
• Vegetable oil - 2 tablespoons
• Lime - 1, cut into wedges
• Peanuts - 1/4 cup, chopped
• Green onions - 4, sliced
• Bean sprouts - 1 cup
• Eggs - 2
• Garlic - 3 cloves, minced
• Chicken breast - 2, boneless and skinless, thinly sliced
• Rice noodles - 8 oz

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together the fish sauce, soy sauce, tamarind paste, brown sugar, and red pepper flakes. Set aside.
3. Heat the vegetable oil in a large pan or wok over medium-high heat.
4. Add the minced garlic and sliced chicken breast. Cook until the chicken is cooked through, about 5-6 minutes.
5. Push the chicken to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked.
6. Add the cooked rice noodles to the pan and pour the sauce over the noodles. Toss everything together to coat the noodles evenly.
7. Add the bean sprouts and sliced green onions. Cook for an additional 2-3 minutes, until the bean sprouts are slightly wilted.
8. Remove from heat and garnish with chopped peanuts and lime wedges.
9. Serve hot and enjoy!