Name: Chicken pad Thai noodles
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, thinly sliced; 1.5 oz thin flat rice noodles; 2 large egg whites; 2 tsp tamarind paste; 1 1/2 tsp fish sauce; 1 tsp brown sugar; 1 tsp canola oil; 2 cloves garlic, minced; 1.5 oz fresh bean sprouts; 1 scallion, cut into 1-inch pieces; 1 1/2 tsp roasted unsalted peanuts, crushed; 1/4 lime, cut into wedges; 1 1/2 cups water, boiling; 1/2 tsp red pepper flakes

Instructions

Prep 25 min · Cook 0 min

Place the rice noodles in a heat-proof bowl and cover with most of the boiling water, keeping two tablespoons aside for the sauce. Let soak until tender but still firm, about 10 minutes, then drain.
In a small bowl, combine the tamarind paste, fish sauce, brown sugar, and the reserved two tablespoons of water. Whisk until the sugar has dissolved.
Heat half the oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook until browned and no pink remains, about 4 minutes. Remove chicken from the pan and set aside. Done when Chicken is opaque and no longer pink, 165°F.
Wipe the skillet if needed and lower heat to medium. Add the remaining oil, garlic, and red pepper flakes. Cook for 30 seconds until fragrant, then pour in the egg whites. Scramble quickly until just set, about 1 minute.
Add the chicken and drained noodles back to the skillet. Pour the sauce over everything. Toss constantly for 2 minutes over medium heat until the noodles are glossy and have absorbed the sauce.
Fold in the bean sprouts and scallions, cooking for 30 seconds until just wilted. Transfer to a plate. Top with crushed peanuts and lime wedges.

Nutrition

Ingredients

Instructions

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