How about a classic Chicken Pad Thai?
Ingredients:
- 8 oz rice noodles
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 2 eggs, beaten
- 1 cup tofu, diced
- 1/2 cup peanuts, crushed
- 3 green onions, sliced
- Lime wedges for serving
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1/2 teaspoon red chili flakes (adjust to taste)
Instructions:
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together the soy sauce, fish sauce, tamarind paste, sugar, and red chili flakes to make the sauce. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and sliced chicken. Stir-fry until the chicken is cooked through and lightly browned.
- Push the chicken to one side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until just cooked, then mix them with the chicken.
- Add the diced tofu and cooked rice noodles to the wok. Pour the prepared sauce over the ingredients and toss everything together until well combined.
- Add bean sprouts and sliced green onions to the wok. Continue to stir-fry for an additional 2-3 minutes until the bean sprouts are slightly wilted.
- Taste and adjust the seasoning if needed. If you prefer a bit more spice, you can add more red chili flakes.
- Serve the Chicken Pad Thai hot, garnished with crushed peanuts and lime wedges on the side.
Enjoy your homemade Asian delight!