There are many pad thai recipes out there, but this one is mine.

Key Ingredients
Package of flat rice stick noodles12
Yellow Onion 1
Garlic Clove 5
Bean Sprouts 4 Cups
Raw chicken breasts 2
Eggs 2
Corn starch or tapioca flour13 Cup
Peanut oil Drizzle
Tamarind pods 6-8
Limes 3
Fish Sauce 2 Teaspoons
Soy Sauce 1 Teaspoon
Brown sugar 1 Tablespoon
Salt & pepper To Taste
Sriracha To Taste
Unsalted, unroasted raw peanuts 1 Cup
Green onion, chopped 1 Cup
Fresh cilantro, chopped12 Cup
Jalapeno peppers To Taste
Carrots, julienned 2
Eggs, scrambled 2
  • Preparation Steps
  • 1

    Ingredient notes: for the flat rice noodles (also called rice sticks), any brand will do, so long as it's not Mamy. I prefer rice sticks that are about half a centimeter wide. Tamarind pods can be hard to find - tamarind paste works almost as well. Use a chunk about the size of a stick of butter.

  • 2

    Roast the peanuts: Preheat your oven to 400, put a cup or two of raw peanuts in a foil boat or small pyrex container, and dry roast until the skin starts to blacken, about 20 minutes. Crush and set aside.

  • 3

    Prepare veggies: Dice onions, skin the garlic, julienne the carrots, rinse the sprouts, slice the limes, slice the peppers, chop the green onions.

  • 4

    Velvet the chicken: Cut chicken breasts widthwise, about a quarter inch thick. Crack two eggs, separating whites into a mixing bowl and discarding the yolks, add corn starch or tapioca flour, salt, and pepper. Whisk, add chicken slices, and toss.

  • 5

    Prepare the tamarind: Separate the shell from the fruit on each pod. Set two cups of water to a boil, reduce heat, and add tamarind (or paste). Let sit on heat for about 5 minutes, then mush the tamarind into the water. Keep it on low heat until ready.

  • 6

    Prepare the noodles: Rice noodles cook fast. Bring a large pot of water to a boil, then add about half a package (8 oz) rice sticks. Boil until toothy but not crunchy, pour over a colander, and rinse with cold water to stop cooking.

  • 7

    Prepare the sauce: take tamarind goo and mush it through a mesh strainer into a bowl, discarding whatever doesn't get through. Add juice of at least one lime, soy sauce, fish sauce, brown sugar, salt and pepper.

  • 8

    Scramble eggs (optional) in a separate pan.

  • 9

    Cook the chicken: Ideally, you'd have a huge wok with a high heat source to cook the chicken with the noodles, but we're not all so lucky. Saute the chicken in a separate pan with a bit of peanut oil until almost cooked, and not yet brown.

  • 10

    Cook the noodles: Heat a wok with a teaspoon or two of peanut oil. Add garlic, onion, jalapenos, and carrots and cook until the garlic just starts to brown. Turn heat to high, add noodles - if the noodles are a sticky bunch, rinse in cold water, shake off excess water before adding to wok. Stir.

  • 11

    Add chicken, sauce, peanuts and scrambled eggs (optional), stirring and mixing. I add Sriracha while intermittently tasting at this point. Continue to stir and cook until chicken and noodles are well mixed and done.

  • 12

    Add bean sprouts, green onion, cilantro, stir until bean sprouts start to turn transparent (it won't take long). Remove from heat, garnish, and serve.

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