Pad Thai with chicken breast

Step 1 of 9:

 

Bring water for the noodles to a boil in a pot. Peel the carrot and cut into approx. 0.5 cm wide strips. Trim the spring onions of roots and the top green part and cut into fine rings. Wash the bean sprouts and drain.

Step 2 of 9:

 

Wash the lime thoroughly with hot water, zest it, and squeeze the juice. Roughly chop the peanuts. Finely whisk the egg in a small bowl with a fork. Finely chop the cilantro with stems.

Step 3 of 9:

 

In a bowl, whisk together 3 tbsp lime juice, 3 tbsp water, 2 tbsp oil, lime zest, tamarind extract, and soy sauce to make a marinade. Season with ½ tsp salt and 3 tsp sugar. Cut the chicken breast into approx. 1 cm wide strips and season with ½ tsp salt.

Step 4 of 9:

 

Add the rice noodles along with 1 tbsp salt to the boiling water, remove from heat, and let steep covered for 3 minutes. Then drain and toss with 1 tsp oil in the pot.

Step 5 of 9:

 

Heat 2 tbsp oil in a pan over high heat and sear the chicken breast for 1 minute on all sides over high heat. Then add the carrots and stir-fry for 2 minutes over medium heat.

Step 6 of 9:

 

Add the tamarind marinade and bean sprouts to the pan and continue to stir-fry for 2 minutes over medium heat.

Step 7 of 9:

 

Add the rice noodles to the pan, mix thoroughly, and stir-fry for ½ minute.

Step 8 of 9:

 

Fold in the whisked egg and spring onions and continue to stir-fry for 1 minute over medium heat.

Step 9 of 9:

 

Arrange the Pad Thai on a flat plate and garnish with chopped peanuts and cilantro.