Chicken Pad Thai

Chicken Pad Thai

Chicken Pad Thai - Pad Thai - How To Cook Pad Thai | Tips on - Find TipsCooking Time: 30 minutes


General ingredients:

Thai linguini size rice noodles- approximate 8 to 10 0z;

1 ½ cup of sliced breast piece chicken;


Lime wedges

Marinating chicken:

3-4 minced garlic cloves;

2-3 cups fresh bean sprouts;

1 ½ tsp of corn starch diluted in 2 tbsp of soy sauce;

A cup of fresh coriander;

½ cup chicken stock;

1/3 tsp freshly grounded black pepper;

1/3 cup crushed peanuts or cashews;

3-4 finely sliced spring onions

For Pad Thai Sauce:

2 tbsp fish sauce;

3 tbsp brown sugar;

1-2 tsp chili sauce;

¾ tamarind paste diluted in ¼ cup of warm water

Method Of Preparation:

Boil the noodles in a pot of water. When it is firm and chewy; remove form stove and set it aside. After few minutes, drain the water and hold the noodles in running cold water. This will ensure that the noodles do not get sticky as it is going to get stir fried later.

Prepare the pad Thai sauce with the ingredients given above. Make sure that the tamarind paste and brown sugar are well dissolved making it a good paste. Keep it aside.

In a bowl, place the chicken pieces and mix it with the corn starch dissolved in soy sauce. Set it aside.

In a large frying pan, in medium heat, pour 2-3 tbsp of oil. After the oil is warm, add garlic and fry it for few seconds. Then add the chicken and keep stir frying for a minute.

Then add the chicken stock; not fully but little by little so that the chicken gets fried too in the process. Continue till al the stock is finished. This will take about 8-10 minutes.

Now add the noodles and the pad Thai sauce to the chicken pieces. Stir fry it well. Add little oil if it gets sticky but no more stock or else it will become soggy. Toss the noodles if you can so as to prevent the strands to break apart which happens quite often with frequent use of forks.

At last, add the pepper and bean sprouts and continue tossing. Add more fish sauce if need be.

Serve after garnishing with coriander, spring onion, lime wedges and chopped nuts.

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