Chicken Pad Thai
Notes: Make sure to have all of your ingredients prepped and ready to go before starting to cook. Rice sticks can be found in the Asian food aisle in most major markets. If you don't have palm sugar, light brown sugar can be substituted. Tamarind can be found in your local Asian/Indian market. It usually comes in a package of the pulp with the seeds. Chop the soaked dried shrimp if larger than 1/2 inch. A large skillet is essential to be able to toss all of the ingredients.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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Chicken Pad Thai
About This Recipe
|Active time:||30 minutes|
|Total time:||45 minutes|
|Special equipment:||wok or 12-inch non-stick skillet|
|This recipe appears in:||Chicken Dinners: Chicken Pad Thai|
- 1/3 cup tamarind pulp
- 1/3 cups fish sauce
- 2 ounces palm sugar, grated (about 1/3 cup)
- 1 pound skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips
- 1/2 cup vegetable oil, divided
- 6 shallots, finely chopped
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 1/4 cup tiny dried shrimp, soaked in hot water for 15 minutes and drained
- 1/4 to 1/2 teaspoon chili flakes
- 12 ounces dry rice stick noodles, soaked in cold water for 30 minutes, drained
- 2 large eggs, beaten
- 2 cups bean sprouts
- 2/3 cup toasted unroasted peanuts, finely chopped
- 1 bunch scallions, cut into 1-inch lengths
- 4 limes, cut into wedges for garnish
Soak the tamarind in hot water for 15 minutes. Strain and reserve juice, pressing on pulp to extract as much liquid as possible. In small bowl, combine strained tamarind juice, fish sauce, and palm sugar.
Place chicken in bowl and toss with 2 tablespoons fish sauce mixture.
In wok, or 12-inch non-stick skillet, heat 4 tablespoons oil over medium heat until shimmering. Add shallots and cook until just beginning to soften, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Increase heat to medium-high. Add 3 tablespoons oil and chicken (with any juices). Cook, stirring, until cooked through, about 2 minutes.
Stir in dried shrimp and chili flakes and cook for 30 seconds. Stir in noodles and remaining fish sauce mixture. Cook, tossing, until mixture is thoroughly coated and sauce has thickened slightly, about 1 minute.
Push mixture off to side of pan and add remaining tablespoon oil to empty part of pan. Add beaten eggs and cook, stirring and breaking into small pieces with spatula, until cooked through.
Toss in sprouts, peanuts and scallions. Cook, continuously tossing, until heated through, about 1 minute. Serve immediately with lime wedges on the side.