Chicken Pad Thai

• 12 ozrice noodles
• 1 lbchicken breast, sliced
• 3 tbsptamarind paste
• 3 tbspfish sauce
• 2 eggs
• 0.5 cuppeanuts, crushed

Instructions

1. 1

   Slice the rice noodles thin and toss with a spoonful of chicken breast while you prep everything else.

2. 2

   Get every ingredient cut and within arm's reach — a stir-fry moves fast.

3. 3

   Sear the rice noodles in a screaming-hot wok in a single layer, then push it up the sides.

4. 4

   Add tamarind paste and fish sauce and stir-fry 2-3 minutes until crisp-tender.

5. 5

   Pour in the sauce, toss 30 seconds until it clings, and serve Chicken Pad Thai immediately over rice.