WEEKNIGHT PAD THAI RECIPES

Steps:

• First, some prep: Cut 1 bunch scallions crosswise to separate dark greens parts from light green parts and bulbs. Thinly slice scallions crosswise, keeping ends separate.
• Crack 4 eggs into a medium bowl and whisk to blend.
• Coarsely chop ? cup peanuts.
• Place 8 oz. noodles in a medium heatproof bowl. Add boiling water to cover and let stand, tossing with tongs frequently, until soft and pliable but not tender, 7–10 minutes (depending on brand). Drain and rinse with cold water, then drain again.
• Whisk ¼ cup tamarind concentrate, 3 Tbsp. brown sugar, 2 Tbsp. fish sauce, 2 tsp. chili-garlic sauce, and ¼ cup hot water in same bowl you used to soak noodles.
• Heat 3 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add eggs and cook, stirring constantly, until dry curds form, 1–2 minutes.
• Add scallion whites, fish sauce mixture, and reserved noodles. Cook, tossing often with tongs, until sauce is mostly absorbed and noodles are well coated, about 3 minutes. ? Wait, what is fish sauce, anyway?
• Toss in scallion greens, 2 cups bean sprouts, and half of the chopped peanuts. Cook, tossing constantly, until heated through, about 1 minute more.
• Divide noodle mixture among plates. Top with chili-garlic sauce and remaining peanuts. Serve with lime wedges for squeezing alongside.
• Serve immediately—and any time you're thinking about ordering delivery.

Steps:

• Mince the Garlic (2 clove) and set aside.
• Peel the Yellow Onion (1) cut it in half. Place the flat side down on the cutting board and cut into 1/4 inch slices. Set aside.
• Slice Scallion (2) on the bias. Cut Lime (1) into six wedges and set both aside.
• Crack the Egg (2) into a small bowl and whisk until combined well. Set aside.
• Remove the Fresh Cilantro (0.5 ounce) from the stems and discard stems. Set aside 10 leaves whole for garnish and rough chop the rest. Set aside.
• Peel and cut the Carrot (1.5 ounce) into matchsticks.
• To prepare the Pad Thai Noodles (4 ounce), add eight cups of water into a large saucepot. Bring to a boil over high heat. Add noodles to the boiling water and stir. Turn off the heat and let noodles stand for 5 minutes. Drain into a colander and rise with cold water.
• Pat the Chicken Breast (1) dry with paper towels and slice into 1/4 inch strips. Set aside.
• In a medium bowl, add Brown Sugar (2 tablespoon) and 1/4 cups of warm water and stir to dissolve. Squeeze the remaining Lime (1) into the bowl with the brown sugar. Add Fish Sauce (2 tablespoon), Sriracha (1 tablespoon), Rice Vinegar (1 tablespoon) and stir to combine. Add the chicken strips to the marinade and toss to coat.
• To cook everything, heat 2 tablespoons of olive oil in a wok or large saute pan over medium-high heat until very hot. Carefully add the chicken with the marinade and cook for 2 minutes.
• Add onions and cook for 2 minutes more. Add garlic and eggs and cook for another 30 seconds, stirring constantly.
• Add the noodles, matchstick carrots, chopped cilantro, Sugar Snap Peas (3 ounce), Chopped Roasted Peanuts (2 tablespoon), and green onions. Toss until well coated and remove from heat.
• Divide the pad thai evenly in the cetner of two plates. Garnish with lime wedges and cilantro leaves. Enjoy your weeknight Thai adventure!