Target: 6 × 4 inches · landscape

Flexible Protein Pad Thai

45 min · 4 servings

Ingredients

□ 8 oz dried flat rice noodles

□ 12 oz chicken breast, shrimp, firm tofu, or a combination, cut bite-size

□ 3 tbsp neutral oil, divided

□ 3 shallots, thinly sliced

□ 3 garlic cloves, minced

□ 3 large eggs

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□ 3 tbsp fish sauce, or soy sauce for tofu

□ 3 tbsp packed light brown sugar

□ 3 cups bean sprouts

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□ 1/2 cup roasted unsalted peanuts, chopped, plus lime wedges and chili flakes

Directions

1. Soak noodles until flexible but firm. Mix tamarind with water by default; use lime instead only if unavailable. Add fish or soy sauce and brown sugar.

2. Set all ingredients beside the stove. Stir-fry protein in 1 tbsp oil until nearly cooked; transfer.

3. Cook shallots and garlic, then softly scramble eggs. Toss noodles with sauce 3 to 5 minutes, adding water only if dry.

4. Return protein; toss with 2 cups sprouts and chives until cooked. Adjust tartness or salt, then plate.

5. Top with remaining sprouts, peanuts, lime, and chili flakes.

Cook’s note: Keep the heat high and work in small batches if your skillet is crowded.