Pad Thai recipe

Thailand's national dish, Pad Thai, might be as popular in America as it is in its native country. Bursting with flavors of sweet, sour, tangy, and savory, a good recipe hits all notes with perfect balance. This one does just that.

Ingredients:

For sauce
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons tamarind paste dissolved in ¼ cup hot water
2 teaspoons chili sauce
For stir-fry
8 ounces flat wide rice noodles
½ pound chicken breast, sliced
3 tablespoons vegetable oil, divided
2 eggs, beaten
3 cups fresh bean sprouts
3 green onions, sliced
½ cup chopped fresh cilantro
1/3 cup chopped peanuts
1 lime, cut into wedges

Directions:

1. Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and set aside.

2. Meanwhile, make the sauce: combine all ingredients in a medium bowl; whisk well and add chicken. Toss to coat, cover, and set aside.

3. Heat 1 tablespoon oil over high in a large wok or skillet. Add eggs and swirl pan to coat. Cook until cooked through, stirring gently to scramble. Remove from skillet and set aside.

4. Add 2 tablespoons oil to skillet and heat over high. Add reserved chicken and cook until cooked through, 5 to 6 minutes. Add reserved sauce and bring to a boil; cook 2 minutes. Add reserved noodles; mix well and cook 2 minutes, stirring gently.

5. Remove from heat. Stir in sprouts, green onions, cilantro, and peanuts. Serve with lemon wedges.

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Published by Starsol