Chicken Pad Thai

This is one of those dishes that I find myself craving in the middle of the night, and nothing else can satisfy the craving because pad Thai is unique in flavor. Tamarind paste and lime juice contribute the tangy undertones, while peanuts and palm sugar add the salty and sweet elements. Bean sprouts provide a refreshing burst of moisture and crunch with each forkful, and the chicken absorbs all the intense flavors melding together in the pot, creating a pan-fried noodle unlike any other. • serves 2

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• 3 tablespoons palm or coconut sugar
• 2 tablespoons fish sauce
• 2 tablespoons tamarind paste
• 1 teaspoon rice vinegar
• ¼ cup peanut oil
• 3 ounces extra-firm tofu, cut into ½-inch cubes
• ½ pound boneless skinless chicken breast, cut into 1-inch-thick slices
• 7 garlic cloves, minced
• ½ teaspoon red pepper flakes
• 14 ounces rice noodles, cooked
• 2 large eggs
• 1½ cups bean sprouts
• ⅓ cup crushed roasted peanuts
• 2 to 3 tablespoons freshly squeezed lime juice
• 6 green onions, thinly sliced

In a small pot, heat the sugar, fish sauce, tamarind paste, and rice vinegar over medium heat until it begins to simmer. Remove from the heat and whisk until the sugar dissolves. Set aside.

Heat the oil in a large wok over high heat. Add the tofu and fry, turning once, until golden and crispy, 5 to 8 minutes. Reduce the heat to low. Add the chicken, garlic, and red pepper flakes, stir to combine, and cook, turning once, until the chicken is nearly cooked, 6 to 8 minutes. Add the rice noodles and raise the heat to medium. Cook, stirring every 20 seconds, for about 3 minutes.

Push the noodle mixture to the side of the wok and crack the eggs into the center, then scramble them with a whisk as they cook. Add the tamarind mixture, bean sprouts, peanuts, and lime juice and raise the heat to high, stirring to coat the noodles in the sauce. Stir-fry until well mixed and fragrant, about 2 minutes. Remove from the heat, toss with the green onions, and serve.