Chicken pad thai

Ingredients

• 150 g of rice noodles
• 100 g of chicken (or shrimp, or tofu)
• 150 g of soybean sprouts
• 2 eggs
• 1 lime
• 1 clove of garlic
• 1 onion
• One small bunch of cilantro
• a few stalks of Thai chives
• 1 tablespoon of fish sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of tomato paste
• 1 tablespoon of tamarind paste (optional)
• 3 tablespoons of oil
• 2 tablespoons of unsalted peanuts
• ground chili pepper
• pepper

Soak the noodles in warm water for 15 minutes.

Slice the chicken thinly, the onion and chives, reserving some of the chives for garnish.

In a wok, heat the oil and add the minced garlic, cooking until fragrant.

Add the chicken and onion, and cook for 1 minute. Then add the tomato paste, soy sauce, fish sauce, sugar, and the juice of half a lime (or tamarind).

Add the drained noodles, mix well, and cook for 3 minutes, adding a little water and oil if needed.

Create a well in the center of the dish, crack the eggs into it, cover with noodles for 30 seconds, then mix everything together.

Add 100g of soybean sprouts and chives, cook for 1-2 minutes, then turn off the heat.

Season with salt, pepper, chopped cilantro, chopped peanuts, and a pinch of chili flakes. Garnish with the remaining soybean sprouts and a wedge of lime.