Pad Thai is now one of the world’s favorite noodle dishes. CNNGo even listed it as #5 of the World’s 50 most delicious foods.
I love these wonderful chewy-sticky sweet yet spicy noodles. I order this dish whenever we go out for Thai food. Unfortunately that’s not often enough so I wanted to learn to make this at home. Traditional Pad Thai is made with tofu and shrimp but you can always switch it up with chicken or just veggies.
These ingredients can be found in the Asian food section. Most of you may not have fish sauce and tamarind paste. It’s not difficult to make just takes a little prep time and so worth it!
Go slurp up some Pad Thai this week!
Chicken Pad Thai
1 pound Thai rice noodles
1/4 cup thinly sliced green onion
1/4 cup chopped cilantro leaves
4 ounces bean sprouts
1/4 cup peanuts, coarsely chopped
2 limes, halved
1 pound boneless, skinless, chicken breasts
Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
Pad Thai Sauce:
2 Tbls. peanut oil
Salt and freshly ground pepper
2 shallots, finely chopped
2 cloves garlic, minced
1-2 fresh red chilies, mined (optional)
1 Tbsp. chili powder
1/4 cup tamarind paste, reconstituted in 1/4 cup water
1/4 cup rice vinegar
2 Tbls. fish sauce plus more to taste
2 Tbls. brown sugar
1/4 cup creamy peanut butter
Bring a large pot of water to a boil and remove from heat. Add Thai rice noodles and soak in hot water 15 minutes. Drain and set aside.
Slice chicken and place in a bowl. Stir together the cornstarch/soy marinade and pour over chicken. Set aside.
Meanwhile, heat 2 tablespoons of oil over medium heat in a saucepan. Add the shallots, garlic, and red chilies (if using) and cook until soft. Add the chili powder and cook for 10 seconds. Add the tamarind mixture, vinegar, fish sauce, brown sugar, and peanut butter and bring to a boil. Remove from heat.
Next,warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp oil. Add chicken and stir-fry until the chicken is cooked (5-8 minutes).
Place the cooked noodles and chicken in a large bowl. Pour the Pad Thai sauce over the noodles and toss gently until combined. Fold in the green onion, cilantro, and bean sprouts and top with the chopped peanuts.
Serve with limes on the side.
Have a great Week!