Pad Thai Chicken

Pad thai sauce

• 3 Tablespoons fish sauce
• 1 Tbsp soy sauce
• 5 Tbsp light brown sugar
• 1 Tbsp tamarind concentrate
• 1 Tbsp Sambal Oelek (red chili paste)
• 2 Tbsp peanut butter

Stir fry:

• 3 Tbsp neutral oil
• 3 cloves garlic
• 2 scallions/green onions, sliced and roughly separated whites vs. greens
• 1/2 red pepper, thinly sliced
• 1 medium chicken breast, sliced
• 1 egg, beaten
• 1/2 c. bean sprouts

For finishing:

• 1 Tbsp peanuts, finely chopped
• 1/2 c. cilantro, chopped
• 2 wedges lime

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(While preparing, you may wish to prepare rice noodles or other base).

Mix sauce ingredients together and set aside.

Heat skillet/wok to medium high. Add garlic and white scallions. Toss over heat for 1-2 minutes until softening. Add red pepper, toss for 2 minutes. Add chicken, cook until slightly browned.  Pour in egg and toss in sprouts, then remove from heat and add sauce. Stir noodles into pan before plating.

Sprinkle with peanuts, scallion greens, and cilantro, and garnish with limes.