Authentic Pad Thai

Name: Authentic Pad Thai
Ingredients: 12 ounces dried rice noodles; 1/2 cup white sugar; 1/2 cup distilled white vinegar; 1/4 cup fish sauce; 2 tablespoons tamarind paste; 1 tablespoon vegetable oil; 2 boneless, skinless chicken breast halves, sliced into thin strips; 1 tablespoon vegetable oil; 1 1/2 teaspoons garlic, minced; 4 eggs, beaten; 1 1/2 tablespoons white sugar; 1 1/2 teaspoons salt; 1 cup coarsely ground peanuts; 2 cups bean sprouts; 1/2 cup chopped fresh chives; 1 tablespoon paprika, or to taste; 1 lime, cut into wedges

17 ingredients

5 steps

Ingredients

12 ounces dried rice noodles
1/2 cup white sugar
1/2 cup distilled white vinegar
1/4 cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 1/2 teaspoons garlic, minced
4 eggs, beaten
1 1/2 tablespoons white sugar
1 1/2 teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
1/2 cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges

Directions

1

Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
2

Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.
3

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
4

Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine.
5

Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.