Classic Thai-Style Pad Thai

1. 1

   Place the rice noodles in a large bowl and cover them with several inches of room temperature water; let them soak for 30 to 60 minutes. Drain.

2. 2

   Whisk 1/2 cup sugar, vinegar, fish sauce, and tamarind paste together in a saucepan over medium heat. Bring to a simmer, then take it off the heat.

3. 3

   Heat 1 tablespoon oil in a skillet over medium-high heat. Add the chicken; cook and stir until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove from the heat.

4. 4

   Heat the remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the eggs; scramble until the eggs are nearly cooked through, about 2 minutes. Add the chicken and rice noodles and stir until well combined.

5. 5

   Stir in the tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until the noodles are tender, 3 to 5 minutes. Stir in the peanuts and cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, and paprika; serve with lime wedges.

• Calories 860.06 kcal High
• Protein 30.97 g Good Source
• Carbs 150.44 g Moderate
• Total Fat 21.07 g High
• Saturated Fat 3.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 154.92 mg High
• Sodium 2052.27 mg High
• Fiber 6.4 g Good Source
• Sugar 22.74 g High
• Added Sugar 0.0 g Low Source
• Calcium 148.84 mg Moderate
• Iron 5.68 mg Good Source
• Potassium 1123.28 mg Good Source
• Vitamin A 154.48 mcg_rae Moderate
• Vitamin C 9.93 mg Moderate
• Vitamin D 2.0 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Fish 🐟
• Eggs 🥚
• Wheat 🌾
• Gluten
• Garlic 🧄