Pad Thai Noodles

Ingredients:

Protein

• 1 chicken breast

• 2 Eggs

• 3 oz Tofu (pressed to get moisture out)

Produce

• 2 cups of bean sprouts, loosely packed

• 3 cloves Garlic

• 1 Lime

• 1/4 cup toasted peanuts

• 1 small sweet onions sliced thinly

• four stalks of scallions chopped into 2 inch pieces

Sauce

• 4 tbsp fish sauce

• 8 tbsp tamarind paste

• 70 g Palm sugar or brown sugar

• 6 tbsp Water

Pasta & Grains

• 4 oz Rice noodles, dry

Assembly:

1. For the sauce, in a sauce pan warm the water with the palm or brown sugar and dissolve on medium heat. Then mix in the fish sauce and tamarind paste. Set aside to cool

2. Soak the rice noodles in some warm water for 10-15 minutes.

3. Stir fry the

4. Fry up the tofu until it is crispy and set aside.

5. Scramble the eggs and set aside.

6. In a large pan or wok, heat some vegetable oil and stir fry the onion slices till fragrant (3-4 minutes). Then add the noodles and sauce together until well mixed Then add back the proteins and vegetables. Stir fry for 5-6 minutes.

7. Add the scallions while the pan is hot and mix.

8. Serve and top with chopped peanuts.

   Enjoy!