Chicken Pad Thai
January 15, 2019
"If you think that making a Pad Thai recipe, which is a staple recipe of any decent Thai restaurant, is beyond your skill, think again! SO GOOD!!! Pad Thai is a wonderful and delicious noodle stir fry with a sweet and savoury sauce topped with crushed peanuts and all kinds of really good things inside. You can take this recipe and make it your own by adding additional ingredients - think peanut butter, curry and so forth. The way I prepare it here is not spicy at all. YUM - you have got to try this!!!"
- Stir Fry
- Serving Size: 1 (611.1 g)
- Calories 774.7
- Total Fat - 19.8 g
- Saturated Fat - 5.5 g
- Cholesterol - 272.2 mg
- Sodium - 1246.8 mg
- Total Carbohydrate - 115.5 g
- Dietary Fiber - 9.1 g
- Sugars - 19.7 g
- Protein - 40 g
- Calcium - 376.6 mg
- Iron - 8.4 mg
- Vitamin C - 105.4 mg
- Thiamin - 0.6 mg
Boil water is a large pot and put the rice noodles in the boiling water. Please read the tips and tricks below as you don't want to ruin your Pad Thai by using the incorrect noodle or method of cooking! Prepare all your ingredients. You may want to use a spiralizer for slicing the bell pepper into noodle like shape, chop the garlic cloves, crush the peanuts, cut the chicken breasts into thin pieces and mix the sauce ingredients well. Once rice noodles are cooked according to package instructions, rinse in cold water, drain and toss a teaspoon of olive oil and set aside. You may want to prepare the sauce and cook the stir fry before rice noodles are done cooking.
Add chicken stock, tamarind paste, fish sauce, palm sugar into a bowl and mix really well. Set aside.
Add vegetable oil in heated pan, then add chicken and stir up to point chicken is cooked.
Add shallots and saute for about 2 minutes. Add bell pepper slices , garlic and eggs. Let sit for about 35 seconds until cooked and briefly stir. Add your Pad Thai sauce that you mixed earlier and give a stir and then pour in the noodles and stir for a minute while tossing with a pair of tongs. Things will start to get sticky and that is good.
Add the sprouts, green onions, crushed peanuts and stir.
Dish into a noodle bowl, dress it up with some herbs and eat right away.
Tips & Variations
- If you cannot get rice noodles, then you can substitute with fettuccine
- The Rice noodles you want are about 1/4 inch wide (about the width of the fettuccine)
- It is important not to overcook the rice noodles. You want a slightly crunchy (not mushy) texture for the Pad Thai. If you cook too much you will ruin the Pad Thai experience!
- You should find pure tamarind paste concentrate imported from Thailand in your Asian food isle of grocery store