Authentic Pad Thai Recipe Chicken

Pad Thai Recipe Authentic Pad Thai Noodles + Paleo

WebOct 8, 2020 · SAUTE THE VEGETABLES: Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell …

1. Prepare the rice noodles according to package instructions. (I usually just soak mine for 6-7 minutes in boiling water). They should be soft but not mushy - see my photo above for how it should look at this point. Drain and immediately rinse under cool water and set aside in a colander.
2. While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
3. Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic, and shallots and cook for 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.
4. For meal prep, divide the noodles evenly into lunch boxes and store in refrigerator until ready to reheat.

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Pad Thai: Authentic Thai Recipe! The Woks of Life

WebMay 6, 2024 · Pad Thai Recipe Instructions. First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ …

1. First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.
2. Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.
3. Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.
4. Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.

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