Simple Chicken Pad Thai

Directions

Fill a large pot or bowl with very hot water, soak the noodles until soft but still slightly firm. This takes about 10 minutes.

Meanwhile marinate the chicken (eg. boneless skinless thighs, breasts chopped into small pieces) in the cornstarch and soy sauce mixture.

Combine pad Thai sauce ingredients in a bowl:

Mix tamarind juice(if you have it) or water, fish sauce, siracha and brown sugar.

Heat a little bit of oil in a large skillet or wok over medium high heat.

Add some garlic and stir fry until fragrant (about 30 seconds).

Add the chicken and marinade to wok, stir fry for about a minute.

If wok becomes dry add chicken stock 1 to 2 tablespoons at a time to keep chicken from sticking.

Continue until chicken is cooked (about 5 to 7 minutes).

Add noodles and pour the sauce over the top. Stir fry for 1 to 2 minutes.

Serve topped with coriander, green onion and nuts.

Add fresh lime wedges for a brighter flavor on the plate.

Preparation time can be reduced if the sauce is prepared ahead of time. We use a large mason jar and make about 6 times the sauce recipe at one time, seal the jar and store it in the refrigerator. Shake well before use.

We use very hot tap water to cook the rice noodles which saves time waiting to boil water. You could also boil water in a kettle and then pour over the rice noodles to cook. Rice noodles take much less time heat to cook than regular pasta noodles.

Traditionally this recipe would be topped with chopped peanuts or cashews, if you have a nut allergy you might be able to use sunflower seeds instead.