Chicken Pad Thai
A simplified chicken Pad Thai recipe featuring an authentic tangy, sweet, and sour five-ingredient sauce.
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Instructions
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Start boiling a large pot of water for the rice noodles.
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Combine tamarind paste mixture, chicken stock, fish sauce, brown sugar, and chili sauce; stir and adjust taste for balance.
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Cook rice noodles in boiling water until limp but firm; drain, rinse with cold water, and set aside.
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Toss chicken with soy sauce and cornstarch; set aside to marinate.
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Heat a wok or large frying pan over medium-high heat with oil; stir-fry garlic and minced chili for 30 seconds.
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Add marinated chicken and stir-fry 5-7 minutes until cooked, adding chicken stock if dry.
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Introduce drained noodles and prepared sauce; stir-fry using a lift-and-turn motion for 5 minutes until chewy, adding more oil if necessary.
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Add bean sprouts and fry for 1 more minute until noodles are fully cooked and slightly sticky; taste and adjust seasoning with fish sauce.
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Garnish with fresh cilantro, green onion, and crushed nuts; serve with lime wedges.