CHICKEN PAD THAI
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Noodle
Cuisine: Thai
Serves: 4
Ingredients
  • ½ pack dried Rice Stick noodles (8 oz)
  • 1 large chicken breast (thinly sliced)
  • 1 handful of fresh bean sprouts
  • 3-4 cloves minced garlic
  • 3 green onions (sliced into 2-inch pieces)
  • 1 lime (cut into wedges)
  • 2 eggs
  • 3 tablespoons vegetable or canola oil
  • 2 tablespoons chopped cashew or peanuts
  • Red pepper flake or cayenne pepper
  • Sauce (you may or may not use all of it):
  • ¼ cup fish sauce
  • ½ cup tamarind sauce (some label may say "Tamarind Concentrate")
  • ½ cup brown sugar
  • 1 teaspoon paprika
Instructions
  1. Soak the noodles in a bowl with hot tap water for 20 minutes. Drain them.
  2. Strain Tamarind Sauce using a strainer to make sure the sauce is smooth.
  3. Mix Tamarind Sauce, Fish Sauce, brown sugar and paprika in a small bowl.
  4. Heat up 1 tablespoon of oil in a pan, use medium high heat. Cracks the eggs into the pan. Break the yolks, stir for a few minutes until they look like scramble eggs. Transfer eggs into a bowl.
  5. Add 2 tablespoons of oil into the hot pan. Add garlic. Stir quickly until it’s cooked, about 30 seconds.
  6. Add chicken, stir until it's cooked, 3-4 minutes.
  7. Add half of the sauce.
  8. Add the noodles. Quickly mix them in with the sauce, about 3-4 minutes. The noodles will get softer and soak up some sauce. Taste it to see if it needs more sauce. If it looks too dry, you will need some more. It shouldn't be too runny and you may or may not use all of the sauce.
  9. Add green onions and bean sprouts. Stir for 2-3 minutes.
  10. Turn off the heat.
  11. Add the eggs, mix them in with the noodles.
  12. Sprinkle chopped nuts on the top, serve with lime wedges. Add red pepper flake or cayenne pepper for spiciness.
Notes
You can also substitute chicken with shrimp, beef, or pork.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/pad-thai/