Chicken Pad Thai Recipe

Ingredients (17)

• For the pad Thai:
• 1 (14-ounce) package flat, wide rice noodles
• 6 to 8 tablespoons fish sauce
• 3/4 cup rice vinegar
• 1 to 2 teaspoons tamarind paste/concentrate
• 1 cup granulated sugar
• Pinch of paprika (or cayenne powder)
• 10 to 12 tablespoons canola or vegetable oil, divided
• 4 large eggs
• 1 pound chicken tenders, cut into bite-sized pieces
• 1/3 cup roasted, unsalted peanuts, chopped roughly
• 1 cup bean sprouts
• For garnish (optional):
• 1 lime, cut into quarters
• 2 tablespoons roasted, unsalted peanuts, chopped roughly
• Chopped cilantro
• Red pepper flakes