Serious Eats: Recipes

Chicken Pad Thai

It's worth the prepping. [Photograph: Yvonne Ruperti]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/09/chicken-pad-thai-recipe.html

© Serious Eats