Yummers!! One of our favorites!
This is only very slightly modified from clookbook’s recipe, which can be found here.
You start with making the sauce. Then get the noodles soaking and cook up the chicken, spiced however you like it. After that is done you start the stir fry! It’s very quick but is awesome. One of our very favorite recipes.
This sauce recipe makes more sauce than you need, but I’m not really sure how you would cut it down. Also, the sauce allows you to control how spicy things are going to be. We like things hot so we usually add more sriracha.
The original recipe says this is for 2 servings, but we have never once even come close to finishing a whole pan in one sitting. So have no fear if you have 3 or even 4 people… or just want leftovers.
50g Palm sugar
1/4 cup fish sauce
1 TBSP tamarind concentrate mixed with 1/4 cup water
1/4 cup sriracha sauce
One 8 oz package of rice stick noodles
Oil for frying
1 lb Chicken (we use the thin sliced chicken cut into strips), seasoned with salt and pepper
1 TBSP shallot, diced
1/4 cup water
1/4 cup of Pad Thai sauce (from above)
1 egg, beaten
1 TBSP sugar
1 cup bean sprouts
1/4 cup fresh chives, chopped
1/4 cup roasted (unsalted) peanuts, chopped
Directions: Sauce first, then soaking noodles and cooking chicken, then stir fry.
Before you do any cooking, prepare all your ingredients and have them ready to go by, chopping, dicing, measuring out, etc…
- In a small pan combine all of the sauce ingredients. Heat on low until the palm sugar is dissolved.
- Once the sugar is dissolved in the sauce pan, increase heat to a quick boil (a few seconds) and then remove from heat. Set aside.
- In a bowl, soak the rice stick noodles in water for about 8-10 minutes. They should be soft, but still somewhat hard. The stir fry will soften them more.
- In your large pan/wok use a little olive oil (or whatever you prefer) and fry up the chicken until cooked through. Then remove the chicken and set aside.
Now for stir fry:
Stir fry calls for high heat and quick action, so make sure all of your ingredients are ready to roll before you turn the heat on. You’ll need 2 utensils to stir-fry the pad thai.
- Add 2 tablespoons of oil in the same wok and stir fry shallots.
- Take the noodles out of the water and toss into the wok. Add 1/4 cup of water and stir.
- Add 1/4 cup of the prepared Pad Thai sauce and mix into the noodles. Make sure to constantly separate the noodles (using 2 utensils) to prevent them from sticking to one another. If noodles are too sticky, add a little oil. Cook for 1-2 minutes until the sauce is well incorporated.
- Move noodles to one side of the pan and add the beaten egg. Scramble and stir the egg until cooked (about a minute).
- Turn off the heat then add the remaining ingredients sugar, chicken, sprouts, chives, peanuts(sugar, chicken, sprouts, and chives) and stir until combined thoroughly
Notes: If there are any leftovers, you should add a little bit (literally, just a little bit maybe a TBSP or 2) of sauce for each serving, just to keep things moist for when reheating. Also, make sure you add some fresh bean sprout and peanuts after reheating your leftovers since the crunch will be missing if you don’t.