authentic chicken pad thai

Name: Authentic Chicken Pad Thai
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Thai
Ingredients: ## FOR THE SAUCE; 1 1/2 ounce(s) tamarind pulp plus 1/2 cup boiling water; 3 tablespoon(s) brown sugar; 3 tablespoon(s) fish sauce; 2 tablespoon(s) thai black soy sauce; 1 tablespoon(s) thai sweet soy sauce; 1/4 teaspoon(s) white pepper; ## THE REST OF THE DISH; 8 ounce(s) pad thai noodles; 8 ounce(s) chicken thigh meat thinly sliced; 1 teaspoon(s) thai thin soy sauce; 1 teaspoon(s) cornstarch; 1 teaspoon(s) water; 1/3 cup(s) small dried shrimp pulsed in food processor into a coarse powder; 4 clove(s) garlic minced; 2 large shallots diced; 3 tablespoon(s) preserved chinese mustard stem chopped; 2 large eggs beaten; 2 cup(s) bean sprouts; 1 cup(s) green parts of scallions; 2 tablespoon(s) roasted nuts chopped; 4 tablespoon(s) olive oil separted

4 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jan 2, 2021

You can get hard to find ingredients on Amazon

Rate

prep time 10 Min

cook time 10 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

FOR THE SAUCE
1 1/2 ounces tamarind pulp plus 1/2 cup boiling water
3 tablespoons brown sugar
3 tablespoons fish sauce
2 tablespoons thai black soy sauce
1 tablespoon thai sweet soy sauce
1/4 teaspoon white pepper
THE REST OF THE DISH
8 ounces pad thai noodles
8 ounces chicken thigh meat thinly sliced
1 teaspoon thai thin soy sauce
1 teaspoon cornstarch
1 teaspoon water
1/3 cup small dried shrimp pulsed in food processor into a coarse powder
4 cloves garlic minced
2 large shallots diced
3 tablespoons preserved chinese mustard stem chopped
2 large eggs beaten
2 cups bean sprouts
1 cup green parts of scallions
2 tablespoons roasted nuts chopped
4 tablespoons olive oil separted

How To Make authentic chicken pad thai

Step 1

First make the sauce: Take the tamarind pulp and mix it with the boiling water. Let it dissolve then press it through a fine mesh strainer discarding the solids. Mix the tamarind water with the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce and white pepper. Set aside.

Step 2

Bring a pan of water to a boil. Remove from heat and add the dry noodles and let soak for 15 to 20 minutes. Drain
Step 3

Marinate the sliced chicken with 1 tsp. each Thin soy sauce, cornstarch and water. Set aside. Place dried shrimp in a food processor and process into a coarse powder.
Step 4

Place 1 tbsp oil in a skillet and add the eggs. Once set on the bottom roll the egg up on itself and move to a cutting board. Slice into pieces.
Step 5

Get everything ready before you start cooking. Add 2 tbsp oil to large skillet or Wok. Add the chicken and cook until browned and almost cooked through. Remove chicken with a slotted spoon to a plate and set aside.
Step 6

Add the remaining 1 tbsp of oil to the pan and add the shrimp powder and stir fry for 2 minutes. Add the garlic and stir fry 30 more seconds Add the shallots and mustard stems. Stir fry another 30 seconds
Step 7

Turn the heat up and add the noodles and sauce, stir frying lifting the noodles and coating them with the sauce. Add the chicken back in and the bean sprouts. Stir fry 1 minute. Add the eggs in and stir. Finally stir in the green parts of the scallions. Remove from heat. Plate and top with the nuts and serve with lime wedges
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