Chicken Pad Thai Recipe | Recipe Cart

Name: Chicken Pad Thai Recipe | Recipe Cart
Total time: 45 min
Ingredients: 1/3 cup tamarind pulp; 1/3 cups fish sauce; 2 ounces palm sugar, grated (about 1/3 cup); 1 pound skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips; 1/2 cup vegetable oil, divided; 6 shallots, finely chopped; 6 medium cloves garlic, minced (about 2 tablespoons); 1/4 cup tiny dried shrimp, soaked in hot water for 15 minutes and drained; 1/4 to 1/2 teaspoon chili flakes; 12 ounces dry rice stick noodles, soaked in cold water for 30 minutes, drained; 2 large eggs, beaten; 2 cups bean sprouts; 2/3 cup toasted unroasted peanuts, finely chopped; 1 bunch scallions, cut into 1-inch lengths; 4 limes, cut into wedges for garnish

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In this famous Thai dish, tangy tamarind, crunchy peanuts, chewy rice noodles, palm sugar, and briny fish sauce combine into a hearty and flavorful way to serve

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Ingredients

1/3 cup tamarind pulp
1/3 cups fish sauce
2 ounces palm sugar, grated (about 1/3 cup)
1 pound skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips
1/2 cup vegetable oil, divided
6 shallots, finely chopped
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup tiny dried shrimp, soaked in hot water for 15 minutes and drained
1/4 to 1/2 teaspoon chili flakes
12 ounces dry rice stick noodles, soaked in cold water for 30 minutes, drained
2 large eggs, beaten
2 cups bean sprouts
2/3 cup toasted unroasted peanuts, finely chopped
1 bunch scallions, cut into 1-inch lengths
4 limes, cut into wedges for garnish