Lemony Pad Thai

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Everyone has their own way of making pad thai. this recipe is mine- a lighter version with a pleasant citrus flavor. the ramen used in this recipe is not the kind that comes packaged with a flavor packet- it's the good-quality kind that can be bought from asian grocery stores. you can also use rice sticks or even spaghetti noodles if in a pinch.

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Steps

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Season the chicken with salt and black pepper.

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Heat the oil in a wok over medium-high heat.

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Add the chicken and stir-fry until brown and cooked through , about 3 minutes.

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Set aside.

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Return the wok to medium-high heat.

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You should have a good bit of oil left.

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If not , add a some more.

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When the oil is hot , add the lemongrass , onion and serrano pepper.

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Stir-fry until the onion is soft , about 1 minute.

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Push the mixture to one side of the wok , then add the eggs to the other side.

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Stir-fry , breaking up the eggs , until cooked through , about 30 seconds.

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When the eggs are set , stir everything together.

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Return the chicken to the pan , add the bell pepper , and stir.

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Add the fish sauce , lemon zest and juice , tamarind concentrate and noodles.

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Stir and cook until heated through , about 2 minutes.

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Transfer to plates and top with peanuts , cilantro , and bean sprouts.

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Ingredients

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ramen noodles, chicken breast, salt, pepper, olive oil, red onion, lemongrass, serrano pepper, eggs, red bell pepper, lemons, fish sauce, tamarind paste, peanuts, cilantro, bean sprouts