Easy Chicken Pad Thai

By Cathie davidson

Ingredients

• 1 lb. chicken, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons low-sodium tamari (or soy sauce)
• 1/4 cup fish sauce
• 1 tablespoon tamarind paste (see note)
• 1 tablespoon water
• 2 tablespoons low sodium tamari (or soy sauce)
• 3 tablespoons lime juice
• 1/3 cup low-sodium chicken broth
• 1 teaspoon sambal oelek (or more if you'd like it spicier)
• 1/3 cup brown sugar
• 1 tablespoon oil
• 12 ounces flat rice noodles
• 2 tablespoons oil
• 5 cloves garlic, minced
• 1 bunch scallions, sliced (light greens and darks separated)
• 1 cup carrots
• 3 eggs, lightly beaten
• 1 cup bean sprouts
• 1 tablespoon cornstarch + 1 tablespoon water (made into a slurry)
• 1/2 cup cilantro, chopped
• 1/3 cup roasted peanuts, chopped (see note)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from littlespicejar.com

Preparation

Step 1

Instructions
In a medium bowl, combine the sliced chicken, cornstarch and tamari, stir to coat; set aside.
In a 2 cup measuring cup or larger, combine the fish sauce, water, tamari, lime juice, sambal oelek, brown sugar, and tablespoon of oil, whisk until the brown sugar dissolves completely; set aside.
Heat a large pot of boiling water, add the noodles and turn off the heat. Allow the noodles to soften for 5 minutes. Drain the noodles and immediately rinse with cold water.
Heat a large wok over medium high heat. Add in 1 tablespoon of oil, along with the garlic let cook for 30 seconds, then add the chicken and allow for the chicken to cook through, about 3-4 minutes per side. Remove the chicken to a plate. Add the light green portion of the scallions along with the carrots and let sauté for 30 seconds before adding in the remaining 1 tablespoon of oil and the beaten eggs. Scramble the eggs in the pan until they cook, about 1 minute, then add the chicken, noodles, bean sprouts, and the sauce. Pour the slurry into the pan toss the pad thai using wooden spoons so that everything mixes together, let sauce thicken 1-2 minutes.
Serve immediately topped with dark greens of scallions, cilantro, chopped peanuts, and lots of lime wedges.

Instructions