Chicken Pad Thai

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Chicken Pad Thai

Yield: 1

Author: Chakriya's Kitchen

Prep time: 20 MinCook time: 7 MinTotal time: 27 Min

Ingredients

For Pad Thai Sauce

• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 1 tsp tamarind concentrate paste
• 1 tsp paprika
• 1 tsp sriracha sauce 

For Cooking

• 2 oz (57 g) fresh rice noodles
• 3 tbsp cooking oil
• 2 eggs, beaten
• 1 cloves garlic, chopped
• 1 small shallot, chopped
• 2 Thai chili peppers, chopped (optional)
• 1/2  chicken breast, thinly sliced 
• 1/2 cup small pieces fried tofu
• 6 Chinese chives, cut into 1 inch
• 1/2 to 1 cup bean sprouts
• 1 to 2 tbsp ground roasted peanuts
• A squeeze of fresh lime juice

Instructions

1. Soak the rice noodles in warm water.
2. Meanwhile, prepare the Pad Thai sauce. Add palm sugar, fish sauce, tamarind paste, paprika, and sriracha sauce into a small bowl. Mix until well combined and set aside.
3. In a hot wok, add 1 tbsp of cooking oil and the beaten eggs. Stir the eggs around for 20 seconds to cook and break it up. Take it out and set it aside.
4. In the same hot wok, add 2 tbsp of cooking oil. Then add chopped garlic, shallot, and Thai chili peppers (optional). Stir for about 20 to 30 seconds.
5. Then add chicken and cook for 2 to 3 minutes.
6. Next, add the soaked rice noodles into the wok.
7. Quickly, add the Pad Thai sauce, scrambled eggs, and fried tofu pieces. Stir and toss everything together for about 1 minute.
8. Add bean sprouts, Chinese chives, ground roasted peanuts, and a squeeze of fresh lime juice. Toss and cook for 30 seconds.
9. Finally, transfer the Chicken Pad Thai to a plate and garnish with a little bit of ground roasted peanuts, bean sprouts, Chinese chives, pepper flakes, and a slice of fresh lime.

Recommended Products:

Pure Organic Tamarind Paste Concentrate - Sweet and Sour Sauce for Indian Chutney and Thai curry, Gluten Free, No Sugar Added, Glass Jar (1 PACK)

Palm Sugar