Don't order takeout. Instead, use this recipe for Easy Pad Thai with Chicken to make a hot and fresh Thai favorite.
INGREDIENTS
FOR THE SAUCE:– 1 1/2 Tablespoons tamarind concentrate/paste– 1/4 cup fish sauce– 1/2 teaspoon Sambal Oelek (chili sauce)– 1/3 cup packed light brown sugar– 1/8 teaspoon fresh black pepperFOR THE NOODLES:– 8 ounces Thai rice noodle– 2 large boneless skinless chicken breast– 1 teaspoon cornstarch– 3 Tablespoons low sodium soy sauce– Vegetable oil, for stir-frying– 4 cloves garlic, minced
INGREDIENTS
– 1/4 teaspoon crushed red pepper flake– 2 cups fresh bean sprout– 1/4 cup chicken stock– 1/2 cup sliced carrots, for garnish– 1/2 cup shredded red cabbage, for garnish– 1/4 cup cilantro leaves, for garnish– 1/4 cup sliced scallions, for garnish– 1/3 cup roughly chopped peanuts, for garnish– Lime wedges, for garnish
INSTRUCTIONS
MAKE THE SAUCE:- Mix the tamarind juice and ½ cup of warm water together in a medium-sized bowl using a whisk. Mix in the rest of the sauce's ingredients. Put away.
Step 1
MAKE THE NOODLES:- Fill a large pot with hot water. Cover the water and soak the rice noodles for 8–10 minutes until slightly al dente. (Alternatively, cook noodles per packet.)
Step 2
Stir-frying noodles should not be overcooked. For non-sticking noodles, drain and rinse cool. Thin chicken breasts 1-inch. Put chicken in a medium bowl. Stir cornstarch and soy sauce into chicken to coat.
Step 3
Heat a wok or large nonstick sauté pan on medium-high. After adding 1–2 teaspoons of vegetable oil, mix in minced garlic and crushed red pepper flakes for 30 seconds until golden brown and fragrant.
Step 4
Stir regularly while simmering the chicken and liquids until no longer pink. Add 1–2 tablespoons chicken stock to the pan while cooking to prevent drying.
Step 5
Not all ¼ cup of chicken stock is required. Cover pan noodles with sauce. Once the sauce boils, lift and turn the noodles with two flat spatulas to integrate ingredients.
Step 6
Avoid overstirring noodles to avoid breaking. Add the bean sprouts and heat for 1 minute after cooking the noodles for 1–2 minutes until the sauce thickens.
Step 7
Cooked noodles are chewy and no longer crisp. Sprinkle carrots, red cabbage, cilantro, scallions, peanuts, and lime wedges over noodles in bowls.