Pad Thai Noodles with Chicken
This one-pot pad thai is the perfect weeknight dinner!
Published by Page Street Publishing Co.
Pad Thai is easily one of my all-time favorite dishes. I think I must have ordered a plate for dinner almost every day on my visit to Thailand many years ago. Tamarind, sweet chili and fish sauce are the marvelous trio of ingredients that give these noodles the unmistakable Thai flavors that we all love. Spicy, sour, salty, sweet and utterly delicious.
- 8 ounces (225 g) dried rice noodles or linguine noodles
- 1/2 cup (118 ml) tamarind concentrate or paste
- 1/3 cup (75 g) Thai sweet chili sauce
- 3 tablespoons (45 ml) fish sauce
- 2 tablespoons (25 g) coconut sugar or brown sugar
- 3 teaspoons to 4 teaspoons (15-20 g) red chili garlic paste, to taste
- 1/8 teaspoon ground white pepper
- 1/2 pound (228 g) chicken breast, cut into 1" (2.5-cm) pieces
- 2 cloves garlic, minced
- 1 shallot, diced
- 1/2 tablespoon (8 g) fresh ginger, minced
- 1 carrot, cut into matchsticks
- 1 red bell pepper, thinly sliced
- 1 large egg, lightly beaten
- Lime wedges
- Chopped fresh cilantro
- Mung bean sprouts
- Chopped roasted peanuts
- Sliced green onions
- Sesame seeds
Place the noodles in a large heatproof bowl. Fill with enough boiling water to cover the noodles and set aside to soak for 10 to 12 minutes, or until the noodles have softened. Drain and use a fork to separate the strands.
Meanwhile, combine the tamarind paste, chili sauce, fish sauce, coconut sugar, chili paste and white pepper in a medium bowl. Set aside.
Heat a non-stick skillet or wok over medium-high heat. Swirl 2 teaspoons (10 ml) of oil into the pan and add chicken. Cook for 2 to 3 minutes on both sides, or until slightly browned. Add the garlic, ginger and shallot and stir until fragrant, about 30 seconds. Stir in the carrot and bell pepper and cook until crisp-tender, about 1–2 minutes. Push the vegetables to one side of the pan and add the beaten egg. Allow to cook, while crumbling into small pieces. Add the drained noodles then pour the sauce over the top. Toss with tongs to coat evenly and allow the sauce to simmer and thicken, about 1 minute. Squeeze the juice from 1 lime wedge and taste to adjust seasonings.
Remove from heat and serve on a large platter topped with cilantro, mung bean sprouts, roasted peanuts, green onions, sesame seeds and extra lime wedges on the side.
Reprinted with permission from The Asian Slow Cooker by Kelly Kok, Page Street Publishing Co. 2016.