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Chicken Pad Thai

Print Recipe
Course Main Course

Ingredients
  

  • 8 oz Pad Thai rice noodles, dried
  • 8 oz Chicken Breast, thinly sliced
  • 1 tsp Thai Thin Soy Sauce
  • 1 tsp Cornstarch
  • 1 tsp Water
  • 3 cloves Garlic, sliced
  • 2 Shallots, sliced
  • 3 Eggs
  • 2 cups Mung Bean Sprouts
  • 1 cup Garlic Chives, roughly chopped
  • 6 tbsp Oil

For the sauce:

  • 1.5 oz Tamarind pulp or 6 tbsp tamarind concentrate
  • 3 tbsp Dark Brown Sugar
  • 3 tbsp Fish Sauce
  • 2 tbsp Thai Black Soy Sauce
  • ¼ tsp White Pepper

Instructions
 

  • Mix tamarind pulp with ½ cup boiling water until dissolved. Strain and discard solids. Mix liquid with all other sauce ingredients and set aside.
  • Soak pad thai noodles in hot water for 20 minutes, strain.
  • Marinate chicken in soy sauce, cornstarch, and water. Set aside.
  • Prepare all vegetables and measure out ingredients.
  • Heat 2 tbsp oil in wok over high heat. Add the chicken and sear on both sides. Remove cooked chicken and set aside.
  • Add 3 tbsp of oil to wok. Add garlic and cook for 30 seconds.
  • Add shallots and cook for another 30 seconds.
  • Add the noodles and sauce to pan, stir to combine.
  • Push noodles to one side, drizzle oil on empty side. Pour beaten eggs into the oil and gently scramble. Once eggs are mostly cooked, mix with noodles.
  • Add bean sprouts and chives. Cook until chives wilt.
  • Add chicken to pan and stir to combine.
  • Serve with chopped peanuts, lime wedge, and green onion. Enjoy!