Easy Pad Thai with Chicken Breast, Rice Noodles and Tamarind Marinade

In a pot, bring water to a boil for noodles.

Peel carrot and cut into ¼-inch thick matchsticks. Remove root and tips from spring onions and cut into fine rings. Wash bean sprouts and let dry.

Wash lime in hot water, zest peel and squeeze juice. Coarsely chop peanuts. Finely chop cilantro with stems.

In a bowl, thoroughly whisk egg using a fork.

For marinade, in a bowl mix lime zest and juice, 3 or 6 tbsp.* water, 2 or 4 tbsp.* oil, tamarind extract and soy sauce. Season with salt and sugar. Cut chicken breast into about ½-inch thick strips and season with salt to taste.

Add rice noodles and salt to boiling water, take pot off heat and let sit, covered, for 3 minutes. Then, drain noodles and mix with 1 tbsp. oil in pot.

In a wok, or a large pan, heat oil and cook chicken breast on all sides at a high heat for 1 minute. Then add carrots and cook for another 2 minutes at medium heat, stirring occasionally.

Add tamarind marinade and bean sprouts to pan and cook for another 2 minutes at medium heat.

Add rice noodles to pan, mix thoroughly, and cook for another 30 seconds.

Stir in whisked egg and spring onions and cook at medium heat for 1 minute.

Serve Pad Thai on a flat plate and garnish with chopped peanuts and cilantro.