Pad Thai with Chicken and Egg

INGREDIENTS

• 224g Rice Noodle
• 400g Chicken Thigh
• 4 Egg
• 120g Bean Sprout
• 2 cloves Garlic
• 60g Garlic Chive
• 60g Peanut
• 4 tbsp Cooking Oil
• 4 tbsp Tamarind Paste
• 4 tbsp Fish Sauce
• 4 tbsp Palm Sugar
• 2 Lime
• 1 tsp Chili Flake

STEPS

1. 1

   Soak 224g of rice noodle in warm water for 20 minutes, until flexible but still slightly firm. Drain thoroughly.

   ⏱ 20 min

2. 2

   Mix 4 tbsp of tamarind paste, 4 tbsp of fish sauce, 4 tbsp of palm sugar, and 1 tsp of chili flake in a small bowl until the sugar dissolves. Set aside.

3. 3

   Cut 400g of chicken thigh into thin strips. Keep it on a separate board and plate from ready-to-eat ingredients, and wash hands, board, and utensils thoroughly after handling.

4. 4

   Heat a wok over medium-high heat. Add 4 tbsp of cooking oil and 2 cloves of garlic (minced), and stir-fry for 30 seconds until fragrant. Add the chicken and stir-fry for 8 to 10 minutes, turning frequently, until browned, opaque throughout, and the juices run clear. For thermometer confirmation, the thickest piece must reach 75°C for 30 seconds.

   ⏱ 8 min

5. 5

   Push the chicken to one side of the wok. Add the 4 eggs (beaten) to the empty side and scramble for 1 to 2 minutes until set.

   ⏱ 1 min

6. 6

   Add the drained noodles and the prepared sauce. Toss continuously for 2 to 3 minutes until the noodles are tender and evenly coated. If the wok looks dry, add a small splash of water.

   ⏱ 2 min

7. 7

   Add 120g of bean sprout and 60g of garlic chive, cut into short pieces, and toss for 1 minute until just wilted but still crisp.

   ⏱ 1 min

8. 8

   Divide among four bowls. Serve with 60g of peanut (crushed), and squeeze 2 limes over the top.