3 cilantro sprigs
2 garlic gloves
1 oz roasted peanuts
2 chicken breasts
8 oz rice noodles
2 carrots (cut into matchsticks)
1 Tbsp hot chili oil
4 oz sweet chili sauce
2 tsp fish sauce
Bring medium pot of lightly salted water to a boil. Place a colander in the sink. Thoroughly rinse produce and pat dry. Stem cilantro and roughly chop leaves. Quarter lime. Mince garlic. Trim and thinly slice whites of green onions. Sliceremaining green onions at an angle (bias). Coarsely chop peanuts. Rinsechicken breasts and pat dry. On a separate cutting board, slice chicken into even 1/4” strips.
Put colander in the sink. Add noodles to boiling water and cook 4 minutes, stirring often. Drain noodles in colander and run cool water over them to stop cooking. Transfer back to pot, toss with 1 tsp. olive oil to prevent sticking, and set aside.
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Seasonsliced chicken with 1 tsp. salt and 1 tsp. pepper. Add to pan and cook for about 5-6 minutes total, or until lightly browned and a minimum internal temperature of 165 degrees is reached. Transfer chicken to a plate and wipe pan clean. Return pan to heat.
Add 1 tsp. olive oil to pan and add garlic, whites of green onions, and carrots. Cook for about 2 minutes.
Finish the pad thai:
Add noodles, chicken, chili oil (to taste, it can be spicy), sweet chili sauce, andfish sauce to pan. Stir and toss until all ingredients are combined and heated through, about 2 minutes.
Divide finished Pad Thai between 2 plates or bowls. Garnish with chopped peanuts, green parts of green onions, chopped cilantro, and lime quarters.