Ingredients
Scale
For the sauce
- ⅓ cup brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste/concentrate
- 1 tablespoon lime juice, about one lime
- ⅛ teaspoon crushed red pepper
For the noodles
- 8 ounce package pad thai rice noodles
- 4 tablespoons olive oil, divided
- 1 pound chicken breast, about 2 chicken breasts, thinly sliced and cut into bite-sized pieces
- Kosher salt and ground pepper, for seasoning
- 3 eggs, whisked
- 1 cup bean sprouts, about 1 big handful
- 1/2 cup shredded carrot, about one large carrot
- 1 tablespoon minced garlic, about 3 garlic cloves
- 1 bunch green onions, chopped into 1 inch pieces
- chopped peanuts, for garnish
- lime wedges, for garnish
Instructions
- In a medium bowl, combine all sauce ingredients and whisk well to combine and set aside. Set a large pot of water to boil.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil. Once oil is heated, add chicken breast. Season with salt and pepper. Saute until cooked through, about 10 minutes. Transfer chicken to a medium bowl and set aside, draining liquid left in the pan.
- Put the pan back on the heat and add 1 tablespoon of olive oil. Add the whisked eggs and stir until eggs are scrambled and cooked through. Using your wooden spoon or rubber spatula, break up the cooked eggs into tiny pieces. Transfer eggs to the same bowl as the chicken.
- Put the pan back on the heat and add 1 tablespoon of olive oil. Add bean sprouts, carrot and garlic. Season lightly with salt and pepper and saute until vegetables are softened. Remove pan from the heat and add chicken and eggs and green onions. Set aside.
- Boil rice noodles in the prepared boiling water. Drain well and add to the chicken mixture. Give the sauce one final whisk and pour over the top. Toss gently to coat the noodles with the sauce. Serve with chopped peanuts and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course