Food Wars!: Shokugeki no Soma (食戟のソーマ). Pad Thai at its best

Food Wars!: Shokugeki no Soma (食戟のソーマ).

This anime follows the story of Soma Yukihira, a young chef who dreams of surpassing his father's culinary skills. He enrolls in Totsuki Culinary Academy, a prestigious school for chefs where only the most talented students succeed.

In the anime, there are many different and delicious dishes that are featured, but the pad thai that is made by Soma Yukihira is particularly notable. It is made with fresh ingredients and a unique cooking technique that results in a dish that is both flavorful and visually appealing.

Chicken Pad Thai with an option for a gluten-free version. Keep in mind that the nutritional information provided is an approximation and may vary depending on the specific ingredients and portion sizes you use.

**Chicken Pad Thai Recipe**

**Ingredients:**

- 8 oz (about 225g) rice noodles (use rice noodles labeled gluten-free for a gluten-free option)

- 2 boneless, skinless chicken breasts, thinly sliced

- 2 tablespoons vegetable oil

- 3 cloves garlic, minced

- 2 eggs, lightly beaten

- 1 cup bean sprouts

- 1/2 cup chopped green onions

- 1/4 cup chopped cilantro

- 1/4 cup chopped roasted peanuts

- Lime wedges for garnish

**For the Pad Thai Sauce:**

- 3 tablespoons tamarind paste

- 2 tablespoons fish sauce (use gluten-free fish sauce for a gluten-free version)

- 2 tablespoons sugar

- 1 teaspoon chili sauce or crushed red pepper flakes (adjust to your preferred level of spiciness)

**Instructions:**

1. **Prepare the Noodles:**

- If using regular rice noodles, soak them in warm water for about 30 minutes until they're pliable. If using gluten-free rice noodles, follow the package instructions.

- Drain and set aside.

2. **Make the Pad Thai Sauce:**

- In a small bowl, mix together the tamarind paste, fish sauce, sugar, and chili sauce until well combined. Adjust the sugar and spice level to your taste.

3. **Cook the Chicken:**

- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.

- Add the chicken slices and stir-fry until they're cooked through and slightly browned. Remove the chicken from the pan and set aside.

4. **Scramble the Eggs:**

- In the same pan, add the remaining tablespoon of vegetable oil.

- Add minced garlic and stir-fry for about 30 seconds.

- Push the garlic to one side of the pan and pour in the beaten eggs.

- Scramble the eggs and then combine them with the garlic.

5. **Assemble the Dish:**

- Add the cooked noodles and Pad Thai sauce to the pan. Toss everything together until the noodles are well-coated and heated through.

6. **Add Vegetables:**

- Stir in the bean sprouts, green onions, and cooked chicken. Continue to stir-fry for a few minutes until the bean sprouts are slightly wilted.

7. **Serve:**

- Serve the Chicken Pad Thai hot, garnished with chopped cilantro, roasted peanuts, and lime wedges.

**Nutritional Information (Approximate, per serving):**

- Calories: 450-500

- Protein: 25g

- Carbohydrates: 50g (or less for gluten-free rice noodles)

- Fat: 17g

- Fiber: 3g

- Sugar: 7g

- Sodium: 1000-1200mg (varies based on fish sauce and chili sauce)

- Please note that these values are approximate and can vary depending on portion sizes and specific ingredients used. Adjust the portion sizes and ingredients to meet your dietary needs.