Chicken Pad Thai
- 1 1/2 tbsps tamarind paste (for the sauce)
- 1/4 cup Fish sauce (for the sauce)
- 1/2 tsp Chili sauce (for the sauce)
- 1/3 cup Light brown sugar (for the sauce)
- 1/2 tsp ground black pepper (for the sauce)
- 8 ozs Thai rice noodles
- 2 Large boneless skinless chicken breasts
- 1 tsp Cornstarch
- 3 tbsps Soy sauce (I use low sodium)
- 4 garlic cloves, finely chopped
- 1/4 tsp crush red pepper flakes
- 2 cups fresh bean sprouts
- 1/4 cup chicken stock
- 1/2 cup sliced carrots (for garnish)
- 1/2 cup shredded red cabbage (for garnish)
- 1/3 cup chopped peanuts (for garnish)
- Vegetable oil, for stir-frying
For the sauce:
In a medium bowl, whisk together the tamarind paste with 1/2 cup warm water. Whisk in the remaining sauce ingredients. Set aside.
For the noodles:
Fill a large pot with hot water. Add the rice noodles and cover the pot, allowing them to soak and soften for 8 to 10 minutes, or until they're barely al dente. The noodles will be stir-fried so do not overcook them at this point.
Drain the noodles and rinse them in cold water to prevent them from sticking together.
Cut the chicken breasts into thin, 1-inch slices. Place the chicken in a medium bowl. Whisk together the cornstarch with the soy sauce then pour it over the chicken, making sure it's evenly coated.
Heat a wok (if you have one at home) or large nonstick sauté pan over medium-high heat. Add 1 to 2 tablespoons of vegetable oil then add the chopped garlic and crushed red pepper flakes and cook, stirring continuously, for 30 seconds until the garlic is golden brown and fragrant. Add the chicken to the pan (including all liquids), and cook, stirring frequently until it is no longer pink. Add 1 to 2 tablespoons of chicken stock at a time to the pan while the chicken is cooking to prevent it from drying out.
Once the chicken os cooked add the noodles to the pan then pour in the prepared sauce. Bring the sauce to a boil, and using two flat spatulas, lift and turn the noodles to combine all of the ingredients. (If you stir the noodles too vigorously they'll break.) Continue cooking the noodles for 1 to 2 minutes until the sauce thickens slightly, then add the bean sprouts and cook for 1 more minute. The noodles are fully cooked when they are chewy and no longer crunchy.
Transfer the noodles to serving dishes and garnish with the sliced carrots, shredded red cabbage, cilantro, peanuts and whatever else you desire.
Quick Notes!
-A majority of the specialty ingredients in this recipe can be found in the Asian aisle of most supermarkets.
-It's important to bring the sauce to a boil so that it will thicken enough as it cooks with the noodles.
-Make sure you have all of your ingredients prepped and ready to go before you start cooking. This is a fast recipe that comes together in less than 10 minutes once the garlic hits the pan
Wine Pairing- Moscato handles ethnic cusine very well. Since its alcohol level is low and sweetnes high, this is a winning flavor combination for your palate. Moscato has a sweeter forefront on the nose such as honeysuckle, peach, orange blossom & apricot, but this baby feeds off flavors like ginger, chile pepper and cardamom. So if you're looking to get out the monday night spaghetti and meatballs routine, dare to step out of your comfort zone and give this a try. It won't dissapoint.
Thank you to Kelly Senyei from "Just a Taste" for the inspiration behind this dish.