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Serves
2
Author Notes
Today’s recipe is Pad Thai with Chicken. It is plated similarly to the plating of one of Chiang Mai’s street vendors. Chiang Mai is a delightful city high in the mountains in the North of Thailand along the Ping river. It has a rich cultural history and is a very modern and dynamic city. Needless to say, the food there is excellent.
For the recipe go to our blog @
http://tomandanitamorgan.blogspot.com/2014/04/pad-thai-with-chicken.html —Tom and Anita Morgan
Ingredients
- Sauce:
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2 T tamarind paste (available on Amazon) -
3 T Asian fish sauce (available on Amazon) -
3 T palm sugar (available on Amazon) -
sriracha hot chile sauce: 1 ½ t for mild; 2 ¼ t for spicy — Our choice; 3 t = 1 T for HOT!
- Next Ingredients:
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1 large boneless, skinless chicken breast (about 8 ounces), cut into bite size pieces -
6 oz of rice noodles, cut into 6 inch lengths -
1 large shallot, chopped fine -
8 oz bag of mung bean sprouts -
2 large cloves garlic, minced -
2 green onions, sliced diagonally -
2 T cilantro, chopped coarse -
1 T sesame oil -
1 egg, lightly beaten -
1 lime cut into 4 wedges -
3 T dry roasted peanuts, chopped coarse -
1 -2 dozen flat leaf chives, trimmed to equal lengths about 4 inches
Directions
- Mix the sauce ingredients and let stand until used. Soak the rice noodles in hot water for 4 minutes or so until tender. Then dry the noodles and reserve at room temperature.
- Heat the oil in a wok over medium high heat while swishing around to cover the sides. Add the chicken and cook while stirring for about 5 minutes or until the chicken is starting to get brown. About 1 minute into this add the chives and stir in. About 2 minutes after the chives add the garlic and continue stirring for 2 minutes.
- Add the sauce and the rice noodles and stir until everything is coated with the sauce; about 1 to 2 minutes
- Move these ingredients to one side and pour the egg into the empty side of the wok. Stir the egg until mostly cooked (about 1 minute) then mix with the noodles and chicken.
- Add half of the mung bean sprouts and stir into the mix for about 1 to 2 minutes.
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Add the sliced green onion and cilantro, remove from the heat and stir into mixture.
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SERVING:
Spoon some of the cooked mixture onto a warmed plate. Arrange some of the raw bean sprouts on the plate next to the mixture. Place a small mound of the chopped peanuts next to the mixture. Arrange some flat leaf chives on the plate along with one or two lime wedges. (Optional) Place a small mound of red pepper flakes on the plate.