Chicken Pad Thai

written by The Recipe Exchange | March 13, 2021

Ingredients

4oz Pad Thai dried rice noodle sticks
5oz chicken breast (or thigh), thinly sliced

SAUCE:
1 tbsp tamarind puree
3 tbsp palm sugar + 1 tbsp brown sugar *
2 tbsp fish sauce
1 tbsp light soy sauce		 1 tbsp chicken stock or Shaoxing Chinese Cooking Wine
1 – 2 tsp garlic chili sauce (or to taste)
1 – 2 tsp chili flakes or chili oil (to taste)
1 tsp sesame oil
MARINADE:
1 tbsp soy sauce
1 tsp chicken stock		 1 tsp sesame oil
1/4 tsp white pepper
STIR FRY:
2 – 3 tbsp vegetable or canola oil
1/2 onion, sliced (brown, yellow)
1 scallion sliced, white and green parts separate
2 garlic cloves, finely chopped
1 carrot julienned
2 eggs, lightly whisked		 1 1/2 cups of beansprouts
1/2 cup firm tofu, cut into 1 1/4″ batons
1/4 cup garlic chives, cut into 1 1/4″ pieces
1/4 cup finely chopped peanuts
2 tbsp Thai basil leaves (optional)

Directions

In a large bowl, place chicken and marinade ingredients. Mix thoroughly and allow to marinate for 10-20 minutes.

Prepare Pad Thai noodle sticks as per package instructions. Rinse with cold water and set aside. Mix Sauce ingredients in small bowl. Set aside.

Heat 2 tbsp oil in a large non stick pan, wok, or well seasoned skillet over high heat. Add garlic, onion, and white part of scallion cook for 30 seconds. Add chicken and cook until mostly cooked through.

Push chicken, onion, and garlic to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry). Add carrot then mix everything in pan together.

Add bean sprouts, tofu, noodles then Sauce. Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.

Add garlic chives, green part of scallion, half the peanuts, and Thai basil (if using). Toss through quickly then remove from heat.

Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chili and a handful of extra beansprouts on the side if desired. Squeeze over lime juice to taste before eating.

* If using only palm sugar increase amount to 6 tbsp. or If using only brown sugar increase amount to 3 tbsp.