Chicken Pad Thai Recipe
Chicken Pad Thai (Thai Fried Noodles), is one of the most popular recipes in the Thai kitchen. Bean sprouts are mixed with hot, spicy noodles for a cool-crisp contrast to the meal. A fancier palace-style version of this dish is Mee grop, a towering pile of crisp fried rice noodles mixed with green onions brushes, red chili flowers and confetti of garlic, bean sprouts and chives. It is often served as weddings and other special occasions.
- 1 bag thin rice noodles, soaked in water
- 2-3 chicken breasts, thinly sliced
- 2 shallots, sliced
- 2 green onions, cut into 1-inch length
- 1 clove garlic, minced
- 1/2 cup chopped roasted peanuts
- 1 lime, juice only
- 1 cup bean sprouts
- 1/2 cup vegetable oil
- 1/4 cup Asian hot sauce
- 1 tablespoon sugar
- 1 tablespoon palm sugar
- 1 tablespoon brown sugar
- 1 tablespoon tamarind sauce
- Heat oil in wok or large pan.
- Place all three sugars in pan and cook for a few minutes.
- While stirring, add shallots, lime juice, hot sauce and tamarind sauce to the sauce. Add chicken and cook until done. Add noodles and quickly incorporate into sauce until medium soft, but not too soft.
- Place desired amount on large plate and garnish with green onions, chopped roasted peanuts, bean sprouts and slices of lime.
- Notes: Rice noodles are available in Asian grocery stores. The brown, sticky pulp of the tamarind pod is often sold in jars or cans at Asian markets to add a sweet-sour taste to dishes. Palm sugar is a caramel-flavored sugar made from the coconut palms, often sold in cans or jars. Brown sugar may be substituted.
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