Pad Thai is really just a stir-fried noodle dish, with a sauce that’s a balance of salty, sour, and sweet. It’s a popular street food snack in Thailand, tossed with small dried shrimp and tofu, but strips of chicken add more weight for a main dish. Look for tamarind concentrate, fish sauce, and palm sugar in Asian grocery stores.
Soak noodles in lukewarm water for 20 minutes; drain.
Mix fish sauce, tamarind, and sugar in small bowl until sugar is dissolved; set aside.
Heat 1 tablespoon oil in a wok or large deep skillet over medium-high heat. Cook, stirring occasionally, chicken about 6 minutes or until no longer pink. Cook to internal temp of 165°F; remove from pan to a medium bowl. Add garlic and bell pepper to pan; cook, stirring occasionally, about 3 minutes or until crisp-tender. Transfer to dish with chicken.
Heat remaining 1 tablespoon oil in pan over high heat. Add noodles, broth, and tamarind mixture. Cook, tossing occasionally, 4 to 6 minutes or until noodles absorb the liquid and are sizzling. Return the chicken mixture to pan; toss to combine.
Divide noodles between plates and garnish with peanuts, onions, cilantro, and bean sprouts. Serve with limes and fresh chiles or chile sauce.
Just BARE® Hand-Trimmed Boneless Skinless Chicken Breast Tenders may be substituted for Just BARE® Hand-Trimmed Boneless Skinless Chicken Breasts.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.