Pad Thai

Name: Pad Thai
Ingredients: 8 -10 ounces Thai rice noodles, linguine -width; 1 12 cups raw chicken breasts, sliced (or thigh meat); 2 teaspoons cornstarch dissolved in 2 tbsp soy sauce; 4 garlic cloves, minced; 3 cups fresh bean sprouts; 3 spring green onions, sliced; 1 cup fresh coriander; 13 cup peanuts, roughly chopped (or other nuts such as cashews); 14 chicken stock; 14 teaspoon fresh ground black pepper; 34 tablespoon tamarind paste (dissolved in 1/4 cup warm water); 2 tablespoons fish sauce; 1 -3 teaspoon chili sauce (depending on how spicy you want it); 3 tablespoons brown sugar; lime wedge, for serving; oil, for stir-frying

16 ingredients

1 steps

Ingredients

8 -10 ounces Thai rice noodles, linguine -width
1 12 cups raw chicken breasts, sliced (or thigh meat)
2 teaspoons cornstarch dissolved in 2 tbsp soy sauce
4 garlic cloves, minced
3 cups fresh bean sprouts
3 spring green onions, sliced
1 cup fresh coriander
13 cup peanuts, roughly chopped (or other nuts such as cashews)
14 chicken stock
14 teaspoon fresh ground black pepper
34 tablespoon tamarind paste (dissolved in 1/4 cup warm water)
2 tablespoons fish sauce
1 -3 teaspoon chili sauce (depending on how spicy you want it)
3 tablespoons brown sugar
lime wedge, for serving
oil, for stir-frying

Directions

1

["Place noodles in a pot of water and place on the stove.", "Bring near a boil, then remove from heat.", "Allow to sit while you prepare the other ingredients (about 10 minutes).", "Make the Pad Thai sauce by combining the sauce ingredients together in a cup.", "Stir well to dissolve both the tamarind paste and the brown sugar.", "Set sauce aside.", "Note: This may seem like a lot of sugar, but you will need it to balance out the sourness of the tamarind.", "Thai balance is what makes Pad Thai taste so tangy-terrific!", "Place chicken slices in a small bowl.", "Pour the marinade (2 teaspoons cornstarch dissolved in 2 tablespoons soy sauce) over the chicken.", "Stir well and set aside.", "Check the noodles.", "Note that you will be frying the noodles later, so you don't want ot over-soften the at this point.", "Noodles are ready when they are soft enough to be eaten, but are still firm and chewy.", "Drain and rinse through with cold water.", "Set side.", "Warm up a wok or large frying pan over medium-high heat.", "When the wok is hot add 2 tablespoons oil plus garlic.", "Stir-fry until fragrant - 30 seconds.", "Add the chicken together with the marinade.", "Stir-fry 30 seconds to 1 minute.", "When wok or pan becomes dry, add a little chicken stock (2 Tbsp at a time) enough to keep the chicken frying nicely.", "Continue in this way until the chicken pieces are cooked (about 5-8 minutes).", "Add the noodles, and pour the Pad Thai sauce over.", "Using two spatulas, wooden spoons, or other utensils quickly stir-fry the noodles (like tossing a salad) instead of the usual stir-frying motion, or the noodles may break apart.", "Fry the noodles in this way for 1-2 minutes.", "If you find your wok too dry, push noodles aside and add a little more oil to the bottom, (but no more broth or the noodles will become soggy).", "Add the bean sprouts and sprinkle over the ground black pepper.", "Continue \"tossing\"" for 1 more minutes or until noodles are cooked.""