Chicken Pad Thai

🛒 Ingredients

• Dried Flat Rice Noodles 175 g · 245 kcal
• Chicken Breast, diced 100 g · 165 kcal
• Egg 50 g · 70 kcal
• Firm Tofu, diced 30 g · 23 kcal
• Bean Sprouts 50 g · 15 kcal
• Garlic, minced 5 g · 7 kcal
• Shallots, sliced 10 g · 7 kcal
• Garlic Chives, chopped 10 g · 3 kcal
• Roasted Peanuts, crushed 10 g · 57 kcal
• Lime, wedge for serving 20 g · 6 kcal
• Vegetable Oil 10 g · 90 kcal
• Tamarind Paste 10 g · 23 kcal
• Fish Sauce 10 g · 7 kcal
• Palm Sugar 15 g · 56 kcal

👨‍🍳 Instructions

1. Prepare the Pad Thai sauce by whisking tamarind paste, fish sauce, and palm sugar with a splash of water until the sugar dissolves. Set the sauce aside.
2. Soak the dried flat rice noodles in hot water for 8-10 minutes until they are pliable but still firm to the bite; drain thoroughly and set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced shallots, stir-fry until fragrant, about 30 seconds.
4. Add the diced chicken and firm tofu to the wok; stir-fry until the chicken is fully cooked through and lightly browned on all sides.
5. Push the ingredients to one side of the wok, crack the egg into the empty space, and scramble it until just set, then mix with the other ingredients.
6. Add the soaked noodles and the prepared Pad Thai sauce to the wok; toss continuously for 2-3 minutes until the noodles are evenly coated and fully softened.
7. Finally, stir in the bean sprouts and chopped garlic chives; cook for another minute until the sprouts are slightly softened but still retain some crispness.
8. Serve immediately, garnished with crushed roasted peanuts and a fresh lime wedge. Add chili flakes if desired for extra spice.