Chicken Pad Thai

Ingredients

For 4 servings

• chicken breast20 oz
• rice noodles12 oz
• carrot2 piece
• white cabbage8 oz
• scallion2 piece
• egg4 piece
• roasted peanuts6 tbsp
• fish sauce8 tsp
• brown sugar8 tsp
• lime1¼ piece
• garlic8 clove
• sriracha4 tsp
• fresh cilantro12 sprig
• olive oil4 tbsp
• salt1 tsp

You'll need

skillet · bowl

Method

1. 1

   Soak the rice noodles in hot water until pliable but not soft.

   8 min · rest

2. 2

   Whisk the fish sauce, brown sugar, lime juice and sriracha.

   3 min · prep

3. 3

   Slice the chicken thin. Shred the cabbage and carrot.

   6 min · prep

4. 4

   Sear the chicken in oil over high heat until browned.

   5 min · fry

5. 5

   Push it aside, crack in the egg, and scramble it in the space.

   2 min · fry

6. 6

   Add the garlic, cabbage and carrot and toss for a minute.

   2 min · saute

7. 7

   Add the drained noodles and the sauce, tossing constantly.

   3 min · saute

8. 8

   Keep tossing until the noodles turn glossy and stop clumping.

   2 min · saute

9. 9

   Top with peanuts, scallion, cilantro and a wedge of lime.

   2 min · rest