Chicken Pad Thai Recipe

Soak the Noodles.

Soaking the Noodles

D.Schmidt

• 8-10 oz. thin Thai-style rice noodles (or enough for 2-3 people)
• 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
• 4 cloves garlic, minced
• 2 tsp. cornstarch
• 2 Tbsp. soy sauce
• 3 cups fresh bean sprouts
• optional: 2 eggs
• 3 spring (green) onions, sliced
• approx. 1 cup fresh coriander
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/2 cup chicken stock
• 1/4 tsp. freshly ground black pepper

SAUCE:

• 3/4 Tbsp. tamarind paste (available at Asian/Indian food stores)
• 2 Tbsp. fish sauce
• 1-3 tsp. chili sauce (depending how spicy you want it)
• 2 - 3 Tbsp. brown sugar (more or less to taste)

For a 1-page version of this recipe, see my: Easy Chicken Pad Thai Recipe.

Step 1:Warm a pot of water on the stove until just before boiling. Remove from heat and immerse noodles into it. Allow to sit while you prepare the other ingredients.

• Soak the Noodles.
• "Marinate" the Chicken
• Make Pad Thai Sauce.
• Prepare the Eggs (if using).
• Check the Noodles.
• Begin Stir-Frying.
• Add the Egg (if using).
• Add the Noodles and Sauce.
• Stir-Fry the Noodles.
• Serve the Chicken Pad Thai Immediately!