Pad Thai is probably one of the most well known Thai dishes.
This pad Thai recipe is a delicious combination of rice noodles, vegetables, and chicken all tossed in a brown garlic sauce with a little bit of spice.
This recipe is an easy version of traditional pad Thai, but maintains the authentic taste.
Pad Thai Chicken With A Brown Garlic Sauce
8 ounces rice noodles
1 to 1 1/2 cups chopped chicken thigh
3 tablespoons soy sauce
1 teaspoon cornstarch
2 carrots, grated
11/2 cups diced red onion
2 garlic gloves, minced
1/3 cup cashew, pieces
1 tablespoon avocado oil
1/2 cup chicken stock
Brown Garlic Stir-Fry Sauce
2⁄3 cup soy sauce
1⁄2 cup chicken broth
1⁄3 cup rice wine
3 1⁄2 tablespoons sugar
1 tablespoon sesame oil
1⁄4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon garlic, minced
1 tablespoon minced ginger
1-2 teaspoons red pepper flakes
2 tablespoons cornstarch
1⁄4 cup water
For The Sauce
In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
Dissolve the cornstarch in 1/4 cup water.
Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Remove from heat and set aside.
For The Noodles
Place 8 ounces of rice noodles into a large bowl.
Bring a large pot of water to boil. Pour over noodles.
Follow packaging instructions as to how long to leave noodles in hot water. Usually 10-15 minutes.
You want to leave them just enough in the hot water so that they are chewy-perfect.
When noodles are done soaking in the hot water, remove the noodles to a colander and rinse with cold water. Set aside.
For The Chicken and Vegetables
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 skillet pan over medium-high heat. Add 1 to 2 tablespoons of oil followed by the garlic. Stir/fry until fragrant, about 30 seconds.
Next add carrots and red onion, stir-fry until vegetables are slightly softened, about 3 minutes.
Next, add the marinated chicken. If the wok or skillet becomes dry, add the chicken stock. Stir-fry 5 to 7 minutes, or until the chicken is cooked.
Next did the cashews and sauce, mix in.
You can choose to either add the noodles and stir-fry in or plate some rice noodles and top with the stir-fried chicken – cashew mixture.
Before serving sprinkle on some chopped cilantro.
Try this Pad Thai recipes – Shrimp Pad Thai
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