Chicken pad thai uses lots of pantry staples and a few special Thai ingredients to create a meal that is sweet, salty and slightly nutty.

Ingredients

• 7 ounces flat rice noodles
• 1/4 cup fish sauce
• 1/3 cup tamarind paste
• 3 tablespoons packed brown sugar
• 2 tablespoons paprika, optional
• 2 teaspoons lime juice
• 1 boneless skinless chicken breast, sliced into 1/2-in. strips
• 3 tablespoons canola oil
• 2 large eggs, beaten
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 cup dry roasted peanuts, chopped, divided
• 3 green onions, chopped, divided
• 2 cups bean sprouts, divided
• 12 lime wedges, for serving
• 2 tablespoons crushed red pepper flakes, optional

Directions

1. Soak rice noodles in a large bowl of warm water at least 30 minutes prior to cooking. Strain out from the water; set aside until ready to cook.
2. Mix fish sauce, tamarind paste, brown sugar, paprika, if desired, and lime juice in a small bowl; set aside.
3. Heat oil in a large skillet or wok to medium-high. Add onions and chicken; cook until onions are soft and chicken is cooked, 4-5 minutes. Add garlic; cook 1-2 minutes. Add rice noodles; cook until partially softened. Add half of the peanuts, half of the green onions and half of the bean sprouts. Toss until mixed. Add tamarind mixture and beaten egg; toss until well-coated. Stir until eggs are cooked and sauce is absorbed into the noodles, 3-4 minutes.
4. Serve pad Thai in bowls; top with remaining peanuts, green onion and bean sprouts. Serve with lime wedges and red pepper flakes, if desired.