Chicken Pad Thai

Place 1 vacuum-sealed chicken breast in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: None

Place 4 oz rice noodles in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Suvie Starch Cooker Settings - Pasta, 1 Cup, 5 minutes

While the chicken cooks, whisk 1 tbsp lime juice, 1 tbsp tamarind paste, 2 tbsp brown sugar, and 2 tbsp fish sauce together in a small bowl and set aside.

After the cook, remove chicken from packaging, pat dry, and cut into cubes. Run rice noodles under cool water and separate any strands that may be stuck together. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the rice noodles followed by the reserved fish sauce mixture, stirring to incorporate, cook for 2-3 minutes or until noodles are coated and warmed through.

Divide noodles between plates and top with chicken, mung beans, peanuts, and cilantro. Garnish with fresh lime juice just before serving.