Pad Thai with Chicken


Serves 4

Ingredients for Pad Thai with Chicken

3 qt Water, room temperature
2 oz Tamarind Paste
2 tbsp Fish Sauce
2 tbsp Soy Sauce
2 tbsp Brown Sugar
16 oz thin Rice Stick Noodles
4 tbsp Canola Oil
1 finely sliced Shallot, or 1⁄4 finely sliced Onion
1 cup chopped Scallions, about 2” in length
1⁄2 cup picked Cilantro, with stems
2 tsp minced Garlic
2 large skinless Chicken breast, thinly sliced
2 whole Eggs, beaten
4 oz Bean Sprouts
1/2 cup roasted salted Peanuts, chopped
1 Lime, cut into 4 wedges
Garlic Chili Paste (optional)
Salt & Pepper

Method for Pad Thai with Chicken

• Soak 16 ounces of rice stick noodles in room temperature water for 20 minutes, or until noodles turn white in color.
• Drain noodles.
• Heat up a wok or large sauté pan on high heat.
• Add 2 tablespoons of canola oil and scramble the eggs very loosely for about 30 seconds.
• Remove the cooked eggs and put aside.
• Add 2 tablespoons of canola oil to the wok or sauté pan on high heat.
• Sauté the chicken breast with sliced shallots and scallions for 2 minutes, and season lightly with salt and pepper.
• Add garlic, tamarind paste, brown sugar, soy sauce, loosely scrambled eggs, and pre-soaked rice noodles to the hot wok and stir fry.
• When the noodles are soft in consistency, add the fish sauce, bean sprouts, and half of the picked cilantro to the wok and stir fry thoroughly for 1 minute. This is a good time to add the garlic chili paste, to taste. Spicy is how we serve it in the restaurant.
• Divide the pad thai into 4 plates and garnish with the remainder of the cilantro sprigs and sprinkle with toasted peanuts.
• Serve immediately with a wedge of lime to squeeze onto the noodles.

604 Coleman Boulevard, Mt Pleasant, SC, 29464