My husband loves Pad Thai, and I’ve tried a lot of recipes for it, but none taste quite as good as what we get at our favorite Thai restaurant. So when my aunt (who got some tips from a Thai friend) shared this recipe with me, I couldn’t wait to try it. And it is amazing! I can find all of the ingredients from the Asian cuisine aisle of my local grocery store, except for the tamarind concentrate, which is what gives the Pad Thai its authentic flavor. I actually order it from Amazon, but if you have an Asian market nearby, you can probably pick it up there, too.
Chicken Pad Thai
2014-05-31 16:28:12
Serves 4
Total Time
30 min
For the sauce
- 1/2 cup pure tamarind concentrate (Thai fruit)
- 1/3 cup packed brown sugar
- 1/4 cup fish sauce
- 1 tablespoon Thai chili garlic sauce
For Pad Thai
- 8 oz. rice stick noodles, soaked in room temperature water for at least 1 hour
- 3 tablespoons canola oil, divided
- 1 lb chicken breasts, thinly sliced
- 3 eggs, beaten
- 6 scallions thinly sliced
- 1 tablespoon minced garlic
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- Chopped dry roasted peanuts, for garnish
- Finely chopped fresh cilantro, for garnish
Instructions
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Stir in eggs and cook until scrambled and then transfer to a small bowl.
- Add another tablespoon of oil to the skillet. Add sliced chicken and cook through, until no longer pink and then transfer to a bowl.
- Add the final tablespoon of oil to the skillet. Add in the garlic, scallions, and carrots and cook for about 2 minutes.
- Add in the sauce and drained noodles. Cook for about 5 minutes, until the noodles are soft.
- Stir in the eggs, chicken, and bean spouts and then remove from heat.
- Garnish with peanuts and cilantro.
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