Pad Thai with Chicken

April 26, 2014
0 Ratings
Photo by tomandanitamorgan.blogspot.com
  • 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

What You'll Need
  • 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
  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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