yields 2 servings
2 boneless skinless chicken thighs, chopped into 1-inch pieces
1 tablespoon Asian chili sauce (or substitute your favorite hot sauce)
1/4 cup soy sauce
1 tablespoon sesame oil
2 baby carrots, cut into matchstick-sized pieces
1/4 teaspoon rice wine vinegar
1/4 teaspoon canola oil
4 tablespoons vegetable oil
1 teaspoon garlic, chopped
4 oz medium-width rice noodles (soak for 60 minutes in cold water and drain)
1 recipe Pad Thai sauce (below) or 1/2 cup store-bought Pad Thai sauce
2 large eggs
2 tablespoons peanuts, finely chopped
1 bunch long chinese chives, or green onions
1 lime, cut into four wedges
Pad Thai Sauce
1/4 cup tamarind juice (I couldn't find this so I used the juice of 1 lime and add an equal amount of water)
1/4 cup sugar
1/4 cup fish sauce
1 teaspoon Asian chili sauc
Stir all ingredients together until sugar is dissolved.
Marinate the chicken in chili sauce, soy sauce, and sesame oil for at least 2 hours or overnight. Coat the carrot sticks with rice wine vinegar and canola oil.
Heat vegetable oil in a wok. Add garlic and stir-fry for one minute. Add chicken (discard marinade) and stir-fry for five additional minutes. Add the noodles, stirring rapidly so they don't stick together. Add the Pad Thai sauce and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist and be coated with the sauce.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add one more tablespoon of vegetable oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed.
Garnish with carrots, chives, and peanuts, and drizzle with lime juice.
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