CHICKEN PAD THAI NOODLES

Ingredients

• Tamarind nectar

  canned

  ⅔ cup or 167g

• Chili pepper hot sauce

  hot, canned, immature green

  3 tsp or 15g

• Fish sauce

  5 tbsp or 90g

• Tamari soy sauce

  3 tbsp or 54g

• Brown sugar

  3 tbsp or 27g

• Rice noodles

  dry

  4 oz or 113g

• Oil

  Larry's Giant Subs

  1 tablespoon or 100g

• Chicken breast

  raw, skinless

  1 full breast (both fillets) or 236g

• Garlic

  raw

  2 cloves, minced or 6g

• Ground ginger

  1 tsp or 2g

• Shallots

  raw

  1 shallot (medium) or 43g

• Carrots

  raw

  ⅓ cup grated or 37g

• Green bell pepper

  raw

  1 medium or 119g

• Egg

  whole

  1 large or 50g

• Lime

  raw

  1 fruit or 67g

• Tomato paste

  canned, unsalted

  1 ½ tbsp or 24g

Directions

1. Prepare the rice noodles according to package instructions. (I usually just soak it for 6-7 minutes in very hot water). They should be soft but not mushy. Drain and immediately rinse under cool water and set aside in colander.
2. While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
3. Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic and shallots and cook for about 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.
4. Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles while allowing the sauce to simmer and thicken up. Remove from heat (do not overcook the noodles or they will get soggy).
5. Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.
6. Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.
7. For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.
8. Notes If you like more sauce, double the amount of sauce and add desired amount and save the rest in an airtight container for next time or use it up in a stir-fry or salad. **Fish sauce is available in the Asian food section of most grocery stores or you can purchase it online. They also make a VEGAN version as well as a gluten free version. I HIGHLY recommend using any one of these, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out