Simple Chicken Pad Thai

Prep time: 30 minutes
Cook time: ~ 30 minutes
Serves: 6-10 servings

Ingredients:

Sauce:

5 tbsp of pad thai sauce + 2 tsp of fish sauce
OR homemade pad thai sauce (Mix equal parts of palm sugar, tamarind paste, water, and fish sauce together, about 1.5 tbsp each)

Noodles:

Ingredients

4 tbsp of avocado oil
5 stalks of green onion, cut the green portion into 2 in pieces and finely dice the white portion
1 8 oz pressed / very-firm tofu, diced into 1/4 in cubes
4 eggs
2 cloves of garlic / 6 stalks of garlic greens, mince the garlic cloves or cut the green portion into 2 in pieces and finely dice the white portion.
1 lb boneless, skinless chicken thigh/breast, thinly sliced
1 tbsp of tamari
2 tbsp of potato starch

Topping:

Cooking Tools:

Directions :

Soak the pad thai noodles in recently boiled water for 10 minutes. Drain, and drizzen over ~*1 tbsp of avocado oil.
Pour 1 tbsp of tamari over the sliced chicken, then mix in the potato starch by hand until all the chicken is marinated evenly.
Heat up the stir-fry pan and add 2 tbsp of avocado oil to the pan. Add in the minced garlic/diced garlic whites, tofu cubes, then add the chicken.
Saute for a few minutes until the chicken is about fully cooked, push to one side of the pan, add another tbsp of oil, then add the eggs.
Break the eggs, saute for a few minutes, and then add in the noodles, sauce, and 1/3 cup of water.
Saute and mix in the sauce. Mix the onion and garlic greens, then turn off the fire and mix in the bean sprouts.
Top of crushed peanuts and serve with a wedge of lime.

Cooking Tip:

You can serve the bean sprouts and garlic/onion greens raw on the side, but I prefer to cook mine for easier digestion.
This recipe uses about half the amount of oil/sugar compared to what is typically in take-out pad thai. You can add more sauce if you prefer a stronger, sweeter flavor, but I started making my own pad thai as I prefer a less sugary dish.

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