Chicken Pad Thai

Name: Chicken Pad Thai
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 473 milliliters bean sprouts; 0 teaspoons chili flakes; 2 larges eggs, beaten; 79 milliliters fish sauce; 2 Tbsps medium cloves garlic, minced (about; 4 limes, cut into wedges for garnish; 79 milliliters ounces palm sugar, grated (about; 158 milliliters toasted unroasted peanuts, finely chopped; 340 grams dry rice stick noodles, soaked in cold water for 30 minutes, drained; 1 bunch scallions, cut into 1-inch lengths; 6 shallots, finely chopped; 59 milliliters tiny dried shrimp, soaked in hot water for 15 minutes and drained; 454 grams skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips; 79 milliliters tamarind pulp; 118 milliliters vegetable oil, divided

The recipe Chicken Pad Thai could satisfy your Asian craving in about 45 minutes. Watching your figure? This dairy free recipe has 997 calories, 42g of protein, and 45g of fat per serving. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. If you have unroasted peanuts, chili flakes, fish sauce, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

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.

Ingredients you will need

Tamarind Juice

Fish Sauce

Palm Sugar

Tamarind

Extract

Juice

Water

Equipment you will use

Bowl

Place chicken in bowl and toss with 2 tablespoons fish sauce mixture.

Ingredients you will need

Fish Sauce

Whole Chicken

Equipment you will use

Bowl

In wok, or 12-inch non-stick skillet, heat 4 tablespoons oil over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add shallots and cook until just beginning to soften, about 3 minutes.

Ingredients you will need

Shallot

Add garlic and cook until fragrant, about 30 seconds.

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Garlic

Increase heat to medium-high.

Add 3 tablespoons oil and chicken (with any juices). Cook, stirring, until cooked through, about 2 minutes.

Ingredients you will need

Whole Chicken

Cooking Oil

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.

Ingredients you will need

Red Pepper Flakes

Dried Shrimp

Fish Sauce

Pasta

Sauce

Push mixture off to side of pan and add remaining tablespoon oil to empty part of pan.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add beaten eggs and cook, stirring and breaking into small pieces with spatula, until cooked through.

Ingredients you will need

Egg

Equipment you will use

Spatula

Toss in sprouts, peanuts and scallions. Cook, continuously tossing, until heated through, about 1 minute.

Ingredients you will need

Green Onions

Peanuts

Sprouts

Serve immediately with lime wedges on the side.

Ingredients you will need

Lime Wedge

Equipment

Ingredients

Servings:

473milliliters

bean sprouts 0teaspoons

chili flakes 2larges

eggs, beaten 79milliliters

fish sauce 2Tbsps

medium cloves garlic, minced (about 4

limes, cut into wedges for garnish 79milliliters

ounces palm sugar, grated (about 158milliliters

toasted unroasted peanuts, finely chopped 340grams

dry rice stick noodles, soaked in cold water for 30 minutes, drained 1bunch

scallions, cut into 1-inch lengths 6

shallots, finely chopped 59milliliters

tiny dried shrimp, soaked in hot water for 15 minutes and drained 454grams

skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips 79milliliters

tamarind pulp 118milliliters

vegetable oil, divided

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.