Pad Thai Chicken With A Brown Garlic Sauce

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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