Name: Classic Chicken Pad Thai
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Dried rice noodles - 10 ounces; Brown sugar - 4 tablespoons; Soy sauce, or to taste - 4 tablespoons; Fish sauce, or to taste - 6 tablespoons; Tamarind paste - 5 tablespoons; Vegetable oil - 2 tablespoons; Chicken breast, thinly sliced - 12 ounces; Firm tofu, sliced - 1 (7 ounce) package; Garlic, chopped - 3 cloves; Shrimp paste - 1 tablespoon; Eggs - 3; Chopped spring onions - 2 tablespoons; Dry roasted peanuts - ¾ cup; Bean sprouts - 2 cups; Lime, cut into wedges - 1

Ingredients for - Classic Chicken Pad Thai

1. Dried rice noodles 10 ounces

2. Brown sugar 4 tablespoons

3. Soy sauce, or to taste 4 tablespoons

4. Fish sauce, or to taste 6 tablespoons

5. Tamarind paste 5 tablespoons

6. Vegetable oil 2 tablespoons

7. Chicken breast, thinly sliced 12 ounces

8. Firm tofu, sliced 1 (7 ounce) package

9. Garlic, chopped 3 cloves

10. Shrimp paste 1 tablespoon

11. Eggs 3

12. Chopped spring onions 2 tablespoons

13. Dry roasted peanuts ¾ cup

14. Bean sprouts 2 cups

15. Lime, cut into wedges 1

How to cook deliciously - Classic Chicken Pad Thai

1 . Stage

Soak rice noodles in a bowl of water for 15 minutes.

2 . Stage

Meanwhile, combine brown sugar, soy sauce, fish sauce, and tamarind paste in a bowl. Whisk well and set aside.

3 . Stage

Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes.

4 . Stage

Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Cook until the noodles are tender, 3 to 5 minutes.

5 . Stage

Push noodles to one side of the wok. Crack the eggs into the other side. Scramble until firm, about 3 minutes. Stir into the noodles. Serve with peanuts, bean sprouts, and lime wedges.