HYCH Thai Tamarind Pad Thai for Two

Our HYCH Toasted Sesame Tamarind Habanero Hot Sauce is delicious on all kinds of dishes (vanilla ice cream and grilled peaches, for example ~ trust us, it's yummy!) but Pad Thai is our go-to for this sauce. Test out this recipe in your home kitchen and let us know how it turns out. We bet it becomes as much of a weekly favorite in your home as it is in ours!

Ingredients

• For the Sauce:
• 2 tbsp HYCH Tamarind Hot Sauce
• 1/2 cup chicken broth
• 1 tbsp lime juice

• For the Pad Thai:
• 4 oz rice noodles
• 2 tbsp vegetable oil
• 1 chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 egg
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 2 green onions, chopped
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Sauce:
• In a small bowl, mix the HYCH Tamarind Hot Sauce, chicken broth, and lime juice. Stir well and set aside.
2. Cook the Noodles:
• Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions until al dente. Drain the noodles and set aside.
3. Cook the Chicken:
• Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
• Add the sliced chicken breast to the skillet and cook for about 5-7 minutes, or until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set it aside.
4. Cook the Pad Thai:
• In the same skillet, add the remaining 1 tbsp of oil.
• Add the minced garlic and cook for about 30 seconds, or until fragrant.
• Push the garlic to one side of the skillet. Crack the egg into the other side of the skillet. Scramble the egg until fully cooked, then mix it with the garlic.
• Add the cooked chicken back into the skillet.
5. Combine Noodles and Sauce:
• Add the drained rice noodles to the skillet.
• Pour the prepared sauce over the noodles and chicken. Toss everything together to coat the noodles and chicken evenly with the sauce. Cook for 2-3 minutes, allowing the noodles to absorb the sauce and heat through. You can always add more HYCH Tamarind and chicken broth if you want more sauce!
6. Add Vegetables:
• Add the bean sprouts and green onions to the skillet. Toss everything together and cook for another 1-2 minutes, or until the vegetables are slightly softened but still crunchy.
7. Serve:
• Divide the Pad Thai between two plates.
• Sprinkle with chopped peanuts and fresh cilantro.
• Serve with lime wedges on the side for additional flavor.