Stir Fry Chicken Pad Thai

Stir Fry Chicken Pad Thai

  • Servings: 6
  • Difficulty: medium
  • Print

Stir Fry Chicken Pad Thai
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Thai food is right up there at the top of my list of favorite foods. While I like various curries, noodle and rice dishes, it seems like Pad Thai hits all my favorite Asian/Eastern flavor profiles…spicy, salty with a little sweet. For some reason I also love the tacky texture of rice noodles and how they soak up the flavors of the dish.

The only challenge is the speed at which everything cooks. It’s not a fix it and forget experience. You best have everything chopped and ready to go and work according to how things cook. You meats must be cooked, the veggies slightly crisp and fresh, the sauce properly reduced or concentrated and finally noodles cooked but not mushy.

Most of the other Pad Thai dishes on here were made without Tamarind paste because I always have trouble finding it. Luckily Amazon has just about any ingredient I need and they ship it to me so quickly, I find it the best way to get those ingredients that aren’t readily available. Tamarind is something between tomato paste, Siracha plus a sour or tangy note. After using it, I am sold that is the way to go. All ready ordered some more this morning to keep it on hand.

This Pad Thai has a few “different” veggies mixed in primarily due to the fact I had them on hand and didn’t want to waste them. Also my store didn’t have bean sprouts. Sigh… I so wish we had a HEB in the area. I used cabbage, carrots, green onion, shallots, garlic and tomatoes. Think of it as a mash up between Pad Thai and a Chinese Stir Fry. It was good and I enjoyed it again for lunch.
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Ingredients:
Pad Thai Sauce
4 tbs of Tamarind Paste (start with 2 and add to taste)
1 cup of water
3 tbs of fish sauce
3 tbs of soy sauce
4 tbs of palm sugar
Pinch of Cayenne for additional heat (taste it first)

Diced up package of chicken tenderloin
Package of Rice Noodles (cooked as suggested)
3-4 shallots
1/2 head of green cabbage
3 carrots (skinned and diced)
1 bunch of green onion
10 cherry tomatoes sliced in half
1 scrambled egg
1/2 cup of diced peanuts

Directions:
Before we start, lets go ahead and dice everything up. Your hard veggies like carrots need to cook longer than say cilantro. Set everything aside in the way you plan to cook them. Shallots then cabbage, carrots and large green onion parts, then garlic, green parts of green onion and finish with peanuts and cilantro.

1. Sauce: In a medium heated sauce pan pour the ingredients in and dissolve the palm sugar. Let this simmer for about 10mins and it will reduce and thicken.

2. Now go ahead and cook your rice noodles by bringing a pot of water to boil, remove from heat and then add the rice noodles and let them soften for about 10mins. (again follow the package). Drain them into colander, and run cool water until they become cool. Set aside.

3. Take your Wok or nonstick pan and turn it to medium heat and cook your chicken. I diced mine and added about 1 tbs of the Pad Thai sauce and cook the chicken through. Remove from heat and set aside. Wipe your Wok.

4. Scramble your egg and set it aside. Wipe your wok again and prepare for the final push. You have your cooked chicken, noodles and egg resting. Now we are going to cook the veggies and combine everything. So add some chili oil into your Wok and add your shallots for about 3-4 minutes. Add your cabbage, carrots and tomatoes. Cook for about 3 more minutes and then add your garilc and green onion (white parts.) Cook for 1-2 minutes.
Now add your chicken and the sauce into the pan followed by the noodles. Stir until well coated.
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5. Right before plating add your egg and cilantro and half the chopped peanuts.

Serve with added peanuts and cilantro.
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