okinawan-style pad thai

Ingredients

• Servings: 8
• 1/2 cup rice vinegar
• 1/2 cup white sugar
• 1/4 cup oyster sauce
• 2 tablespoons tamarind pulp
• 1 (12 ounce) package dried rice noodles
• cold water, as needed
• 1/2 cup peanut oil
• 4 eggs
• 1 1/2 teaspoons minced garlic
• 12 ounces chicken breast, cut into 1/2-inch strips
• 1 1/2 tablespoons white sugar, or more to taste
• 1 1/2 teaspoons salt
• 1 1/2 cups dry-roasted, unsalted peanuts
• 1 1/2 teaspoons dried ground asian radish
• 1 teaspoon chili powder, or more to taste
• 1/2 cup chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins


• whisk together rice vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
• place rice noodles in a large bowl and pour enough cold water to cover noodles. allow to soften, about 10 minutes. drain.
• heat peanut oil in a wok or large skillet over medium heat. cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
• stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
• pour rice vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
• stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. add more sugar or chili powder if desired.
• remove from heat and toss chives with noodle mixture. top with bean sprouts and garnish with lime wedges.