Chicken Pad Thai (No Tamarind)

 Chicken Pad Thai Without Tamarind is a delicious alternative version of the classic Thai dish, using simple pantry ingredients to replicate the tangy, sweet, and savory flavors. Here's how to make it:

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Ingredients:

For the Sauce:

3 tbsp soy sauce

2 tbsp fish sauce (or extra soy sauce for a vegetarian option)

2 tbsp rice vinegar (for tanginess)

2 tbsp peanut butter (optional, for creaminess)

2 tbsp brown sugar (or honey)

1 tsp chili paste or sriracha (optional for spice)

For the Stir-Fry:

8 oz rice noodles

2 tbsp vegetable oil

1 lb chicken breast or thighs, thinly sliced

2 cloves garlic, minced

1 cup bean sprouts

2 eggs, lightly beaten

1/4 cup green onions, chopped

1/4 cup roasted peanuts, chopped (for garnish)

Lime wedges (for serving)

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Instructions:

1. Cook the Noodles:

1. Cook the rice noodles according to package instructions. Drain and set aside.

2. Make the Sauce:

1. In a small bowl, whisk together soy sauce, fish sauce, rice vinegar, peanut butter (if using), brown sugar, and chili paste. Adjust to taste for sweetness, saltiness, or tanginess.

3. Cook the Chicken:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.

2. Add the chicken and stir-fry until cooked through, about 5-6 minutes. Remove from the pan and set aside.

4. Sauté Garlic and Eggs:

1. Add the remaining oil to the pan and sauté the garlic for about 30 seconds, until fragrant.

2. Push the garlic to one side of the pan and pour in the beaten eggs.

3. Scramble the eggs until just set, then mix them with the garlic.

5. Combine Everything:

1. Add the cooked noodles, chicken, and sauce to the pan. Toss to coat everything evenly.

2. Stir in the bean sprouts and green onions, cooking for another 1-2 minutes.

6. Serve:

1. Plate the Pad Thai and garnish with chopped peanuts, extra green onions, and lime wedges.

2. Serve immediately with optional chili paste or sriracha on the side.

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Tips:

Add veggies like julienned carrots or bell peppers for extra nutrition and color.

Swap chicken for shrimp, tofu, or beef to change up the protein.

If you prefer a tangier flavor, increase the rice vinegar or add a splash of lime juice to the sauce.

This tamarind-free version of Pad Thai is quick, flavorful, and perfect for weeknight dinners!