My Experience: A Taste of Thailand
I was amazed at just how simple this dish seemed, yet it packed such complex flavours on the first time I made Pad Thai Chicken Recipe. A balance of tangy tamarind, savory fish sauce, sweet palm sugar, and some spice had me fallen in love with Thai cuisine. It has become a fun thing to cook at home because it’s a little way to bring some Thailand to my kitchen.
What is Pad Thai Chicken Recipe?
A traditional, Thai stir fried noodle dish, pad thai is made noticeably with bold flavors and includes rice noodles, protein (chicken, shrimp or tofu) and a mix of vegetables served with a tamarind and other flavoring sauce.
Pad Thai Chicken Recipe
Ingredients (Serves 4):
For the Sauce:
3 tablespoons tamarind paste
3 tablespoons fish sauce
2 tablespoons soy sauce
Palm sugar (or brown sugar):
3 tablespoons
500g of beef or lamb diced (If you are using mince, take care to ensure it is chopped finely)
1 teaspoon chili flakes (Optional, for heat)
For the Noodles:
Flat rice noodles (Soaked in warm water until soft, drained.) 8 ozs.
For the Stir-Fry:
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small shallot, minced
Thinly sliced chicken breasts (or thighs)
2 eggs, lightly beaten
1 cup bean sprouts
### Garnish
1/4 cup chopped peanuts
Chopped 2 green onions (For garnish)
Serving: 1 lime or cut into wedges
Instructions:
Prepare the Sauce:
Make a small bowl and throw in tamarind paste, fish sauce, soy sauce, palm sugar and chili flakes. Allow to sit until the sugar and are fully dissolved. Set aside.
Cook the Noodles:
Cook the rice noodles according to package instructions and then drain and set aside.
Stir-Fry the Chicken:
Heat 1 tablespoon oil in a large wok or skillet over medium high heat. Bring the chicken slices and cook until golden and fully cooked until 5–7 minutes. Take out of the wok, and set to the side.
Cook the Eggs:
Finally, you add the remaining oil in the wok. Beaten eggs are pushed over to one side and poured in. Wait a few seconds, then scramble lightly.
Combine Ingredients:
Pour in the garlic, shallots and soften noodles to the wok as well. Cook over medium high heat a further 2 minutes, till the noodles are evenly coated with the egg mixture.
Pop in the sauce and stir until all is well mixed. Once it’s cooked, add in the cooked chicken and toss to heat through.
Finish with Vegetables:
Add beans sprouts and half of the peanuts. Stir-fry for 1–2 minutes.
Serve:
Garnish the Pad Thai with the remaining peanuts and green onions, and plate, serving with lime wedges at the table.
Tips for Perfect Pad Thai Chicken Recipe
Prep Ingredients First: This dish cooks fast so have all things read to go before starting.
Adjust the Sauce: Sauce up and tweak to your liking, you can add more sugar if you want it sweeter or more tamarind if you want it tangier.
Cook Over High Heat: Babies get a little bit of both noodle and sauce in caramelized form so it tastes a little extra good.
Don’t Overcook Noodles: Make noodles over-soaked or overcooked and they will be mushy.
Variations to Try
Shrimp Pad Thai:
You can substitute shrimp for chicken in this version.
Vegetarian Pad Thai:
Substitute tofu for chicken, soy sauce for fish sauce.
Spicy Pad Thai:
To give it a little extra chili kick, add some extra chili flakes or sriracha.
Why You’ll Love This Recipe
Pad Thai is a nice mix of the sweet, the tangy and the savory with lots of crunch from peanuts and fresh veg. It’s a healthy, quick and versatile dish to impress.
You’ve never had Pad Thai before, right?
### Teacher Feedback:
Somehow I made the connection that she was comparing me to Pad Thai and it cracked me up. What protein or topping do you love to put on? Let me know in the comments!”
IF YOU WANT , YOU CAN VISIT MY Recipe
