Pad Thai (The Best)

Instructions

1. 1

   In a large bowl of warm water, soak the rice noodles

2. 2

   for 15 to 25 minutes or until soft.

3. 3

   In a bowl, combine the chicken with the fish sauce, paprika, sugar and shallots. Let marinate for 5 minutes.

4. 4

   In a large non-stick skillet over medium-high heat, brown the chicken in 2 tbsp of the oil until cooked through. Add three-quarters of the leek and cook for 1 minute. Transfer to a large bowl and keep warm.

5. 5

   In the same skillet over medium-high heat, cook the eggs in 2 tbsp of the oil, breaking them apart with a wooden spoon until golden brown. Season with salt and pepper. Transfer to the bowl with the chicken.

6. 6

   In the same skillet, brown the tofu in the remaining oil until golden brown. Season with salt and pepper. Set aside with the eggs and chicken.