Chicken Pad Thai

Pad Thai is one of the most well known stir-fried Thai dish.

The combination of rice noodles, vegetables, and chicken all tossed in a sweet and sour sauce with a little bit of spice makes for a tangy and delicious plate of food.

Read More Here About The History Of Pad Thai

Toss Those Rice Noodles, Vegetables & Sauce With Shrimp Pad Thai

This recipe is a fast and easy version of traditional pad Thai. It maintains the authentic Thai flavors, and therefore, guaranteed to please your taste buds.

Chicken Pad Thai

For the Pad Thai Sauce:

1/4 cup chicken stock

1 tablespoon soy sauce

3 tablespoons fish sauce

3 to 4 tablespoons brown sugar

1/2 to 1 teaspoon chili sauce, or to taste

3/4 tablespoon tamarind paste, dissolved in 1/4 cup warm water

For the Pad Thai:

8 ounces rice noodles

1 to 1 1/2 cups chopped chicken breast or thigh

3 tablespoons soy sauce

1 teaspoon cornstarch

1 to 2 tablespoons olive oil

4 cloves garlic, minced

1 to 2 fresh red chiles, minced

1/4 cup chicken stock

1/2 cup radicchio, chopped (or vegetables of choice, like kale, green or red cabbage)

1 cup carrots, julienne cut, 2-inch match sticks

1 cup asparagus, sliced, length 2-inches

1/2 cup fresh cilantro, chopped

1/3 cup cashews

Lime or lemon wedges, for garnish

Make the sauce by combining the tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce. Stir well to dissolve.

Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour or more tamarind if too sweet.

Bring a large pot of water to boil and dunk in rice noodles. Stir to separate. Only cook until they are limp but still firm and slightly chewy (they will finish cooking later in the pan).

Drain the noodles and rinse well with cold water to prevent sticking. Set aside.

Place the chicken in a small bowl. Stir together the soy sauce and cornstarch and pour over the chicken. Stir well and set aside.

Preheat a wok or large frying skillet over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic and minced chili, if using. Stir-fry until fragrant about 30 seconds.

Add the marinated chicken. If the wok or skillet becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, until the chicken is cooked.

Add the drained noodles and pour the prepared sauce over. Using two utensils, use a gentle “lift and turn” method to fry the noodles (like tossing a salad).

Stir-fry in this way 5 minutes, or until the noodles are chewy. If you find your skillet too dry, add a little more oil.

Add the vegetables and continue frying for 1 more minute, or until the noodles are cooked. The noodles are done when they taste chewy and a little sticky.

Taste-test for seasoning, adding more fish sauce until your desired flavor is reached (you can add up to 1 tablespoon fish sauce).

Top with generous sprinklings of fresh cilantro and cashews. Serve with fresh lime or lemon wedges on the side.

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