Chicken Pad Thai Noodles

thespruce.com

9 oz./250 g. pad Thai rice noodles (click on the link to see what these look like)

¾ lbs./.34 kg. boneless chicken thigh or breast, cut into small pieces or strips

1.5 tablespoons soy sauce*

4 cloves garlic, minced

1 fresh red or green chili, sliced

1 thumb-size piece galangal OR ginger, grated

4 green onions, sliced

1 egg

2 to 3 cups bean sprouts

⅓ cup dry-roasted unsalted peanuts or cashews, ground or roughly chopped with a knife

1 fresh lime, sliced into wedges

2 tablespoons vegetable oil

Pad Thai Sauce (without tamarind*)

⅓ cup good-tasting chicken stock

3 tablespoons rice vinegar (or substitute white vinegar)

1 tablespoon lime juice

3 to 4 tablespoons brown sugar

2 tablespoons fish sauce

1 tablespoons soy sauce*

⅛ teaspoon white pepper

Directions at thespruce.com

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