Chicken Pad Thai
Author: Chef Shosh
Serves: 6 Servings
- 1 9 oz package of Pad Thai Rice Noodles
- 1 tbsp olive oil
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 boneless skinless uncooked chicken breasts cut into small cubes
- 3 cups chopped fresh uncooked vegetables (baby carrots, snow peas, red onion, bell
- pepper, mushroom, baby corn, etc.)
- 2 large eggs scrambled well-done
- Sauce:
- 1.5 tbsp tamarind paste
- ¼ cup chicken or vegetable stock
- 2 tbsp soy sauce
- 1 tsp chili sauce
- 4 tbsp brown sugar
- Topping:
- ¼ cup sliced scallions
- ¼ cup fresh cilantro leaves
- 2 limes cut into quarters
- ¼ cup crushed peanuts
- Sriracha (optional)
- Bring a large pot with 8 cups of water to a boil.
- Add noodles and cook according to package directions.
- Drain noodles and set aside.
- In a large wok, heat both kinds of oil with ginger on low heat for one minute.
- Do not allow ginger to burn.
- Stir constantly. Add chicken chunks and cook about 6-8 minutes on medium heat until they are completely cooked.
- While chicken is cooking, whisk together sauce ingredients in a small bowl and set aside.
- Add vegetables to the wok once chicken is cooked and continue to cook for about 4 minutes.
- Add cooked noodles to the wok and pour sauce over noodle-vegetable-chicken mixture.
- Use tongs to make sure all ingredients are well combined.
- Add scrambled eggs and continue to mix well until ingredients are evenly distributed.
- Leave on heat for two more minutes, mixing constantly.
- Serve on plates or in bowls and garnish with scallions, cilantro leaves, lime, crushed peanuts and Sriracha (optional).
Recipe by Chef Times Two at https://www.cheftimestwo.com/chicken-pad-thai/
3.5.3208