Pad Thai With Chicken

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 10 ounces rice noodles
• 1 1/2 cups raw chicken breasts, sliced
• 2 teaspoons cornstarch dissolved in 2 tbsp. soy sauce
• 4 garlic cloves, minced
• 3 cups fresh bean sprouts
• 2 spring onions, sliced
• 1 cup fresh coriander
• 1/3 cup peanuts, roughly chopped
• 1/2 cup chicken stock
• 1/4 teaspoon fresh ground black pepper
• 3/4 tablespoon tamarind paste dissolved in 1/4 cup warm water
• 2 tablespoons fish sauce
• 2 teaspoons chili sauce
• 3 tablespoons brown sugar
• lime wedge
• oil

Recipe

• 1 put the noodles in a pot of water on the stove, bring it to a near boil, then remove from heat and set aside.
• 2 in a bowl, add the fish sauce, tamarind paste and water, chili sauce, and brown sugar. set the pad thai sauce aside.
• 3 in a small bowl, places the slices of chicken and pour the cornstarch/soy sauce mixture over the chicken. mix well and set aside.
• 4 drain and rinse the noodles with cold water and set them aside.
• 5 in a wok over medium-high heat, add 2 tablespoons of oil and the garlic and stir-fry for 30 seconds. add the chicken and marinade and stir-fry for a minute. add the chicken stock and tablespoons at a time, enough to keep the chicken cooking, continuing until all of the stock has been added, cooking for a total of 5 to 8 minutes.
• 6 add the noodles, pad thai sauce, and toss the noodles with 2 spatulas or spoons for 2 minutes.
• 7 add the black pepper and bean sprouts and toss for another minutes. taste to test the seasoning; you may need to add another tablespoons of fish sauce.
• 8 serve by topping the noodles with the spring onion, coriader, and nuts. add the fresh lime wedges and serve with a bottle of thai chili sauce on the side.