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Chicken Pad Thai |
A take-out favorite comes home for dinner. Here's our version of Pad Thai with chicken. A little prep goes a long way and makes this dish an easy stovetop dinner. You can do this!
Ingredients :
- 1 (14-ounce) package flat, wide rice noodles
- 6 to 8 tablespoons fish sauce
- 3/4 cup rice vinegar
- 1 to 2 teaspoons tamarind paste/concentrate
- 1 cup granulated sugar
- Pinch of paprika (or cayenne powder)
- 10 to 12 tablespoons canola or vegetable oil, divided
- 4 large eggs
- 1 pound chicken tenders, cut into bite-sized pieces
- 1/3 cup roasted, unsalted peanuts, chopped roughly
- 1 cup bean sprouts
- 1 lime, cut into quarters
- 2 tablespoons roasted, unsalted peanuts, chopped roughly
- Chopped cilantro
- Red pepper flakes
Instructions :
Prep : 10M | Cook : 4M | Ready in : 22M |
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Notes :
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