Chicken Pad Thai
Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.
thai, or enough for 2 people, linguini-width, available at Asian/Chinese stores
or thigh, sliced, up to 1 1/2 cups
|Marinade for chicken:|
dissolved in 3 Tbsp. soy sauce
hot red chiles
or 2, freshly minced, optional
mung bean sprouts
scallions, spring or green onions
crushed or roughly chopped, or other nuts, such as cashews
|Pad thai sauce:|
dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
or more to taste
For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!
Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles.
Allow noodles to soak while you prepare the other ingredients.
Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
Make the Pad Thai Sauce by combining the sauce ingredients together in a cup.
Stir well to dissolve the tamarind paste and brown sugar. Set aside.
Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
Place chicken slices in a small bowl.
Stir together the marinade and pour over chicken. Stir well and set aside.
Warm up a wok or large frying pan over medium-high heat.
Add 1 to 2 tablespoon oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1 to 2 tablespoon at a time, to keep the chicken frying nicely.
Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles.
Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking.
Stir-fry in this way 1 to 2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked.
Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more tablespoon fish sauce).
Toss well to incorporate.
Lift noodles onto a serving plate.
Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts.
Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!
Pad Thai Tip:
For even more flavor, I'll often make a double batch of the pad Thai sauce.
Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce).
Any leftover sauce can be stored in the refrigerator for up to 1 month.