Chicken Pad Thai
This authentic Pad Thai recipe is easy to make, gluten-free and is as good as your neighborhood Thai recipe.
Yield: 3-4 as a side dish and 2 as a main
- 5 tablespoons water
- 2 tablespoons tamarind concentrate
- 4 tablespoons organic coconut palm sugar
- 1 tablespoon fish sauce
- 6 ounces dried rice stick noodles, 1/4-inch wide
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 ounces thinly sliced cooked chicken breast
- 1/2 red bell pepper and julienne
- 1 carrot, peeled and julienne
- 2 bunches green onion cut into 2 inch pieces
- 3 ounces cubed firm tofu, cut into 1/2-inch pieces
- 1 egg
- 1/4 cup chopped roasted peanuts
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 1 lime cut, quartered
- To make the sauce, combine the water, tamarind concentrate, palm sugar, and fish sauce in a small sauce pan. Cook the sauce for one minute and remove from heat.
- To cook the noodles, fill a medium large pot half way with water and bring to a boil. Add the noodles and cover the pot with a lid and turn off the heat. Set a timer for 10 minutes. After 10 minutes, drain the noodles.
- In a large saute pan or wok, heat the pan on high heat with 2 tablespoons of vegetable oil. Add the garlic and after 10 seconds, add the noodles.
- Add 2 tablespoons of the sauce to the pan and stir the noodles to distribute the sauce evenly. Once the noodles absorb the sauce, add 2 more tablespoons. Repeat this processes until all the sauce is nearly gone.
- Quickly add the bell pepper, carrots, and green onions.
- Continue to stir-fry the noodles for a minute.
- Gently stir in the tofu and cook for a minute.
- Add any remaining sauce.
- Gently move the noodles and vegetables off to the side of the pot and break an egg and cook it until it looks partially scrambled.
- Stir the egg in.
- Transfer the noodles to a serving dish. Sprinkle the top with the roasted peanuts, bean sprouts, and cilantro.
- Serve the Pad Thai with lemon wedges.