Chicken Pad Thai

Instructions

1. Step 1

   Place the rice noodles in the large bowl and cover them with warm water. Soak until flexible but still slightly firm, then drain well.

   Timer: 25 min (fixed)

   Ingredients used: 250.0 gr Rice Noodle

   Cookware: colander, large bowl

2. Step 2

   Combine the fish sauce, tamarind paste, palm sugar, and water in the saucepan. Stir over low heat until the sugar dissolves and the sauce is smooth, then remove it from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 45.0 ml Fish Sauce, 40.0 gr Palm sugar, 60.0 gr Tamarind Paste, 30.0 ml Water

   Cookware: small saucepan

3. Step 3

   Heat 1 tbsp (15 ml) of the oil in the wok over medium heat. Add the eggs, scramble just until set, and transfer them to the small bowl.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 15.0 ml Vegetable Oil

   Cookware: small bowl, spatula, wok

4. Step 4

   Return the wok to high heat and add another 1 tbsp (15 ml) of oil. Stir-fry the chicken until cooked through and its thickest pieces reach 74°C, then transfer it to the bowl with the egg.

   Timer: 6 min (fixed)

   Ingredients used: 350.0 gr Chicken Breast, 15.0 ml Vegetable Oil

   Cookware: small bowl, spatula, wok

5. Step 5

   Set the wok over medium heat and add the remaining 1 tbsp (15 ml) of oil. Cook the shallot until softened, then add the garlic and stir until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 80.0 gr Shallot, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

6. Step 6

   Add the drained noodles and prepared sauce to the wok. Toss over high heat until the noodles are tender and have absorbed most of the sauce.

   Timer: 4 min (fixed)

   Cookware: spatula, wok

7. Step 7

   Return the cooked chicken and egg to the wok. Add 2 cup (120 gr) of the bean sprouts and all the garlic chives, then toss until the vegetables soften slightly and everything is hot.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Bean Sprout, 60.0 gr Garlic Chive

   Cookware: spatula, wok

8. Step 8

   Divide the noodles among plates and serve with the remaining 1 cup of bean sprouts, peanuts, lime wedges, and chili flakes.

   Ingredients used: 60.0 gr Bean Sprout, 3.0 gr Chili Flake, 2.0 piece Lime, 60.0 gr Peanut