Chicken Pad Thai
This will taste like restaurant Pad Thai – from RecipeTinEats.com
Ingredients
Scale
125 g / 4oz Pad Thai dried rice sticks
Sauce:
- 1 1/2 tbsp tamarind puree (note 1)
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
Stir Fry:
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion , sliced (brown, yellow)
- 2 garlic cloves , finely chopped
- 150 g/5oz chicken breast (or thigh) , thinly sliced
- 2 eggs , lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives , cut into 3cm / 1 1/4″ pieces (note 2)
- 1/4 cup finely chopped peanuts
For serving:
- Lime wedges (essential)
- Ground chili or cayenne pepper (optional)
- More beansprouts
Instructions
- Prepare the noodles.
- Mix the sauce in a small bowl.
- Saute the onion and garlic for 30 seconds, then add chicken. Cook until mostly done.
- Push the ingredients to one half of the pan. Scramble the eggs in the other half, then mix together.
- Add bean sprouts, tofu, noodles and then the sauce. Toss gently until sauce is absorbed in the noodles.
- Add the garlic chives and half the peanuts, toss quickly, then remove from heat.
- Serve with peanuts, more bean sprouts and lime wedges on the side.
Notes
- Don’t use tamarind concentrate. A better substitute is ketchup!
- Substitute fresh chives or scallions.
