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Easy Pad Thai

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1/3 cup fish sauce

1/2 cup sugar

1/2 cup lime juice

4 cloves garlic, minced

4 ounces rice noodles

6 tbsp grapeseed oil, divided

1 ½ cups thinly sliced chicken

1 cup carrots, cut into match sticks

1 cup green onions, cut diagonal in ½ inch segments

1 cup bean sprouts


Toasted peanuts, chopped

Lime wedge

To make Pad Thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until sugar has completely dissolved. Remove from heat and allow to cool.

Set noodles for 4-5 minutes in hot water and drain immediately.  Noodles should be slightly firmer than Al dente.

Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken for 3-4 minutes. Set aside to a small bowl. Heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute.

Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked chicken back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side.

Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together.  Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime.

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