Pad Thai Chicken With A Brown Garlic Sauce

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.

**Read More Here About** The History Of Pad Thai

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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Pad Thai Chicken With A Brown Garlic Sauce