Authentic Pad Thai
Ingreadient
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12 ounces dried rice noodles
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½ cup white sugar
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½ cup distilled white vinegar
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¼ cup fish sauce
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2 tablespoons tamarind paste
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2 tablespoons vegetable oil, divided
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2 boneless, skinless chicken breast halves, sliced into thin strips
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1 ½ teaspoons garlic, minced
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4 large eggs, beaten
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1 ½ tablespoons white sugar
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1 ½ teaspoons salt
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1 cup coarsely ground peanuts
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2 cups bean sprouts
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½ cup chopped fresh chives
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1 tablespoon paprika, or to taste
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1 medium lime, cut into wedges
Direction
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Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
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Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then remove from the heat.
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Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.
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Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add chicken and rice noodles and stir until well combined.
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Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.
