Name: Chicken pad Thai noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 oz rice noodles; 5 oz boneless skinless chicken breast, thinly sliced; 2 large egg whites; 1 tsp canola oil; 2 cloves garlic, minced; 2 oz bean sprouts; 1 scallions, cut into 1-inch pieces; 1 tbsp tamarind paste; 1 1/2 tsp fish sauce; 1 tsp brown sugar; 2 tbsp water; 1 tsp peanuts, crushed; 1/2 lime, cut into wedges; 1/2 tsp red pepper flakes

Instructions

Prep 25 min · Cook 10 min

Bring a pot of water to a boil, then remove from heat. Add the rice noodles and soak for 7 to 8 minutes until bendy but still firm in the center. Drain well and rinse briefly under cold water to keep them from sticking. While they soak, prepare the remaining ingredients.
In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, and water until the sugar dissolves.
Heat half the oil in a large skillet over medium-high heat. Add the sliced chicken and cook for 4 to 5 minutes, flipping once, until golden and cooked through. Done when opaque in the center, 165°F.
Push the chicken to one side of the skillet and add the remaining oil and the garlic to the empty space. Cook for 30 seconds until fragrant, then pour in the egg whites. Scramble for 1 to 2 minutes until the whites are set. Done when whites are set, 160°F.
Add the soaked noodles and the prepared sauce to the skillet. Toss everything together for 2 to 3 minutes until the noodles are tender and the sauce has reduced to a glaze that clings to the noodles. Add a splash more water if the pan looks dry before the noodles are tender.
Toss in the bean sprouts and scallions, cooking for 1 minute until just wilted. Transfer the mixture to a plate and top with crushed peanuts and red pepper flakes. Serve with lime wedges.

Nutrition

Ingredients

Instructions

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