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Okinawan Chicken Pad Thai

4.6
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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
8 servings
Dinner
Okinawan Chicken Pad Thai
Ingredients
  • 1/2 cup rice wine 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
Instructions
1
Combine rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat, stirring constantly until sugar dissolves, approximately 5 minutes; take the saucepan off the heat and set it aside momentarily.
2
Next, submerge rice noodles in a large bowl filled with sufficient cold water to cover the noodles. Allow them to soften, taking around 10 minutes; then drain the excess water.
3
In a wok or large skillet, heat peanut oil over medium heat. Cook and stir eggs and garlic in the hot oil until the eggs are softly cooked, roughly 2 to 3 minutes.
4
Add chicken to the wok or skillet along with the cooked noodles and eggs. Continue cooking until the chicken is no longer pink in the center and its juices run clear, approximately 5 minutes.
5
Pour the prepared rice wine vinegar sauce – comprising 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt – into the noodle mixture. Stir in peanuts, ground radish, and chili powder until they are well combined; cook for an additional 5 minutes or until the peanuts soften slightly. Add more sugar or chili powder if desired.
6
Take the wok or skillet off the heat and toss chives with the noodle mixture. Top it with bean sprouts and garnish with lime wedges.