Chicken Pad Thai

  • 8 oz. Thai rice noodles
  • 4 cloves garlic; minced
  • 1 fresh red chilies; thinly sliced
  • 1 chicken breast; thinly sliced
  • 1/4 cup chicken stock or water
  • Vegetable oil; as needed

For Garnish:

  • 3 scallions; sliced
  • Fresh Cilantro
  • 3 cups mung bean sprouts
  • 1 Lime; cut into quarters
  • 1/3 cup salted peanuts; roughly chopped

For the Sauce

  • 3/4 Tbsp. tamarind paste
  • 1 Tbsp. peanut butter
  • 1/4 cup warm water
  • 2 Tbsp. fish sauce
  • 1-3 tsp. chili paste
  • 1/4 cup brown sugar

Bring a large pot of pot to a boil and add in the rice noodles, simmer until cooked through but still al dente. Rinse under cool water, toss with enough vegetable oil to coat, and set aside for later.

Make the pad Thai sauce by combining the sauce ingredients together in a small mixing bowl. Whisk well to dissolve tamarind and brown sugar, and set aside.  Heat a large sauté pan over high heat and add a few tablespoons of oil. Add the garlic and red chili. Stir-fry until fragrant, about 30 seconds. Add chicken and continue stir frying until cooked about 1/2 way through When wok/pan becomes dry, add a little chicken stock or water. Add the noodles, and pour the Pad Thai sauce over. Using tongs, use a gentle tossing method to fry noodles , like tossing a salad, without breaking the noodles apart. Stir-fry in this way for 1-2 minutes. If you find your frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan. Add the bean sprouts and continue frying until noodles are heated through. Cook until the sauce has reduced to a thick glaze, evenly coating all of the noodles! Taste  for seasoning, adjusting as needed by adding more fish sauce, salt, or lime juice to taste. Serve immediately topped with fresh cilantro, more bean sprouts, fresh lime, and peanuts!