As with any stir fry dish all the work is in the prep. Composing the dish is rather easy. One of the key components to achieving authentic Pad Thai flavor is Tamarind Paste. That was my biggest challenge in the recipe.
6 oz. package Thai rice noodles
4 tbsps fish sauce
1 tbsp tamarind paste or 2 or more tablespoons tamarind pulp mixed with flour - see below**
2 tbsp brown sugar
1 tsp Thai sweet chili sauce
2 limes. 1 juiced; 1 cut into 6 wedges
12 oz. skinless boneless chicken breast thinly sliced
Vegetable oil as needed
2 large garlic cloves finely chopped
2 eggs lightly beaten
1 cup bean sprouts, rinsed and patted dry
3 tablespoons lightly salted peanuts chopped
1/2 cup scallions thinly sliced
1/8 cup fresh cilantro fine chopped
** For this recipe, I went to 4 stores including a large international market and could not find tamarind paste to save my life. I found Tamarind drink, soda, pulp... no paste. Here is what it looks like in case you get lucky.
Prepare rice noodles according to package directions. Depending on how fast of a "prepper" you are, don't do this first. The noodles only have to soak for about 8 minutes. Soak them until just softened but not mushy. Some packages have you soak in cold water, others want you to soak in boiling water. So keep this timeline in mind as you prepare your other ingredients. Prep remaining ingredients as needed.
Whisk together 3 tbsps fish sauce, tamarind paste (or tamarind pulp mixture), brown sugar, sweet chili sauce and lime juice. Taste and adjust flavorings to your liking
Sprinkle remaining fish sauce over chicken. Heat wok or large stainless steel skillet over medium high heat. Add 1 tbsp oil (Hot wok, cold oil). Saute garlic cloves for 30 seconds until fragrant and lightly golden (so it doesn't burn). Remove from pan. Add chicken, when cooked half way through add garlic back to pan. Finish cooking chicken. Remove to plate.
Add more oil as needed and pour in eggs and let set for about 30 seconds. Lightly scramble but not totally cooked through. Add chicken back to skillet, add noodles carefully back to pan. Gently stir to noodles to minimize breakage. Add bean sprouts, half of peanuts, scallions and fish-sauce mixture. Cook 2 to 4 minutes until ingredients are coated and noodles are tender. Add a good pinch of cilantro and cook 1 more minute.
Garnish with remaining peanuts, cilantro and lime wedges.
|Chicken Pad Thai|