Pad Thai with Chicken Recipe
This is a very popular Thai dish, and once you make it, you’ll know why.
Ingredients:
10 oz. Rice Noodles
1 1/2 Cups raw Chicken Breat, sliced
2 tsp. Cornstarch dissolved in 2 Tbsp. Soy Sauce
4 Garlic Cloves, minced
3 Cups Fresh Bean Sprouts
2 Spring Onions, sliced
1 Cup Fresh Coriander
1/3 Cup Peanuts, roughly chopped
1/2 Cup Chicken Stock
1/4 tsp. Freshly Ground Black Pepper
3/4 Tbsp. Tamarind Paste dissolved in 1/4 Cup Warm Water
2 Tbsp. Fish Sauce
2 tsp. Chili Sauce
3 Tbsp. Brown Sugar
Lime Wedges
Oil
Directions:
Put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside.
In a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. Set the pad Thai sauce aside.
In a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. Mix well and set aside.
Drain and rinse the noodles with cold water and set them aside.
In a wok over medium-high heat, add 2 Tbsp. of oil and the garlic and stir-fry for 30 seconds. Add the chicken and marinade and stir-fry for a minute. Add the chicken stock and Tbsp. at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes.
Add the noodles, pad Thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes.
Add the black pepper and bean sprouts and toss for another minutes. Taste to test the seasoning; you may need to add another Tbsp. of fish sauce.
Serve by topping the noodles with the spring onion, coriader, and nuts. Add the fresh lime wedges and serve with a bottle of Thai chili sauce on the side.
And Enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 2 large servings
