Authentic Chicken Pad Thai by Chi2wiceofficial

Ingredients

• 200g (7 oz) thai rice noodles, soaked until tender
• 200g (7 oz) chicken breast, thinly sliced
• 2 large eggs
• 2 tbsp shallots, finely minced
• 2 tbsp pickled white radish, chopped
• 3 tbsp tamarind sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar or syrup
• 1 tbsp tomato paste
• 1/2 tsp paprika powder
• 1/2 tsp salt
• 2 tbsp vegetable oil

Instructions

1. Whisk together tamarind sauce, fish sauce, syrup, tomato paste, paprika, and salt in a small bowl to create the sauce
2. Heat 1 tablespoon of oil in a wok over medium-high heat, add the shallots, and sauté for 1-2 minutes until fragrant.
3. Push shallots to the side, crack in the eggs, and cook for 1-2 minutes until set but still soft.
4. Add the sliced chicken breast to the wok and stir-fry for 3-4 minutes until opaque and fully cooked.
5. Add the soaked rice noodles and pickled white radish, tossing continuously for 2 minutes to combine.
6. Pour the prepared sauce over the noodles and stir-fry for 2-3 minutes until the noodles are evenly coated and tender.
7. Serve immediately while hot and slightly crunchy.