30Minute Chicken Pad Thai Recipe Better Than Takeout - Crock Recipes

Ingredients

• 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon (15ml) soy sauce
• 1 teaspoon (5ml) cornstarch (cornflour)
• 1 tablespoon (15ml) vegetable oil
• 8 ounces (225g) dried wide rice noodles
• Hot water (for soaking)
• 1/4 cup (60ml) fish sauce
• 1/4 cup (60ml) tamarind paste (or substitute)
• 3 tablespoons (45ml) brown sugar, packed
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sriracha (adjust to taste)
• 2 tablespoons (30ml) vegetable oil
• 2 cloves garlic, minced
• 1 small red onion, thinly sliced
• 2 large eggs, lightly beaten
• 1 cup (100g) bean sprouts
• 1/2 cup (50g) roasted peanuts, chopped
• 1/4 cup (packed) fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• Lime wedges, for serving