I have to admit, I have never tried Chicken Pad Thai before then my daughter went out for dinner and brought home a “doggy bag” with her left overs. I ate it for lunch the next day and thought it was so delicious that I had better learn how to make it. I’m not sure how I journeyed through life and missed this wonderful meal but I’m glad that has now been rectified. It has a delightful taste of tamarind through out and the sourness of this is balanced by adding sugar to the sauce. This makes a fantastic gluten free meal for the family and is also low in fat.
I found the recipe on the web About.com and tweaked it a little.
The great thing about this recipe is that it’s full of flavour but isn’t heavy like some Thai recipes can be.
- One packet of Thai rice noodles linguini-width
- 2 cups chopped chicken breast
- Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. of soy sauce
- 4 cloves garlic, minced
- optional: 1-2 fresh red chilies, minced
- 3 cups fresh bean sprouts
- 3 green onions, sliced
- 1/2 cup fresh coriander
- 1/3 cup crushed or roughly chopped peanuts (I roast them in the oven first)
- 1/4 cup chicken stock (make sure it’s Gluten Free)
- 1/2 cup of toasted dessicated coconut
- Vegetable oil for stir-frying, and wedges of lime
- PAD THAI SAUCE:
- 3/4 Tbsp. tamarind sauce dissolved in 1/4 cup warm water. You can find it in major super markets or speciality stores
- 2 Tbsp. fish sauce + more to taste
- 1-3 tsp. chili sauce
- 3 Tbsp. brown sugar
- 1/8 tsp. ground white pepper
- Bring a large pot of water to boil and dunk in your rice noodles. Turn down the heat to low and keep an eye on them. You will be frying the noodles later, so you don’t want to over-soften them now. Noodles are ready to be drained when they are soft but not too soft. Drain and rinse with cold water to prevent sticking. Set aside.
- Make Pad Thai sauce by combining the sauce ingredients together in a cup. Stir well to dissolve tamarind and brown sugar, and set aside. This balance of sour tamarind and sugar is what makes Pad Thai taste so amazing!
- Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
- Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes or until cooked).
- Add the noodles and pour the Pad Thai sauce over. Using two utensils, use a gentle “lift and turn” method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
- Add the bean sprouts and continue frying for another minute or until noodles are cooked. Taste test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. of fish sauce). Toss well to incorporate. I sprinkle 1/2 cup of toasted coconut on the meal at this point.
- Lift noodles on to a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges to squeeze over each portion if desired.