Chicken Pad Thai
Ingredients
Pad Thai Sauce
Instructions
  1. Bring a large pot of water to a boil. Add rice noodles and remove from heat. Let steep for 10 minutes, stirring occasionally. Do not overcook. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little “crunchy”. Drain and rinse with cold water to prevent sticking. Set aside.
  2. Make pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar. Pour half of the sauce over the chicken to marinate, and set the rest aside.
  3. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, or marinade starts to stick on the pan, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
  4. Add the noodles, and pour the Pad Thai sauce over. Using two utensils, use a gentle “lift and turn” method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes, until sauce gets sticky on noodles. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
  5. Add the bean sprouts and and continue frying 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. Toss well to incorporate.
  6. Lift noodles onto a serving plate. Top with generous amounts of fresh cilantro, green onion, and chopped nuts. Add fresh lime wedges to squeeze over each portion.