Pad Thai with Chicken

April 26, 2014
Photo by tomandanitamorgan.blogspot.com
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

  • Serves 2
  • Sauce:
  • 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:
  • 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
In This Recipe
  1. 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.
  2. 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.
  3. Add the sauce and the rice noodles and stir until everything is coated with the sauce; about 1 to 2 minutes
  4. 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.
  5. Add half of the mung bean sprouts and stir into the mix for about 1 to 2 minutes.
  6. Add the sliced green onion and cilantro, remove from the heat and stir into mixture.
  7. 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.

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