Ingredients:
8-12 oz. Thai rice noodles, linguini-width
1 to 1 1/2 cups chopped chicken breast
1 cup whole shrimp, shelled and deveined -optional
¾ cup firm tofu, cut into small strips *optional
1 teaspoon cornstarch
3 Tablespoons soy sauce*
vegetable oil for stir frying
4 cloves garlic, minced
1/4 cup chicken stock
1-2 Tablespoons tamarind juice
4 cloves garlic, minced
1/4 cup chicken stock
1-2 Tablespoons tamarind juice
OR 2 teaspoons of concentrate
2 Tablespoons fish sauce
4 Tablespoons Sambal Oelek
1/3 cup brown sugar, loosely packed
Pinch of ground white pepper
1/3 cup brown sugar, loosely packed
Pinch of ground white pepper
3 eggs, slightly beaten
3 cups bean sprouts
2 limes, cut into wedges
1 cup chopped peanuts
1 cup fresh cilantro, chopped
4 green onions, sliced in large portions
Directions:
Bring a large pot of pot to a boil and add rice noodles. Turn off the heat, let soak for 4-5 minutes, you will be frying the noodles later, so you don't want to over-soften them now.
Drain and rinse well with cold water to prevent sticking. Set aside.
Make pad Thai sauce by combining Tamarind juice, 1/4 cup chicken stock , fish sauce, Sambal Oelek, (Add or subtract for preferred heat level), brown sugar and white pepper.
Stir well to dissolve tamarind and brown sugar, and set aside
Place chicken pieces in a small bowl.
Stir together soy sauce and cornstarch to make the marinade and pour over chicken, tofu and shrimp.
Directions:
Bring a large pot of pot to a boil and add rice noodles. Turn off the heat, let soak for 4-5 minutes, you will be frying the noodles later, so you don't want to over-soften them now.
Drain and rinse well with cold water to prevent sticking. Set aside.
Make pad Thai sauce by combining Tamarind juice, 1/4 cup chicken stock , fish sauce, Sambal Oelek, (Add or subtract for preferred heat level), brown sugar and white pepper.
Stir well to dissolve tamarind and brown sugar, and set aside
Place chicken pieces in a small bowl.
Stir together soy sauce and cornstarch to make the marinade and pour over chicken, tofu and shrimp.
Toss to mix well and set aside.
Warm up a large wok or large frying pan over medium-high heat.
Add 1-2 Tablespoons of oil and the garlic.
Stir-fry about 30 seconds.
Add marinated chicken, shrimp and tofu with liquid
Cook about 4-5 minutes until chicken is nearly done.
If you don't have a very large wok, remove half of the meats and only cook half recipe at a time.
Add the noodles, and pour the Pad Thai sauce over to coat.
Using two utensils to gently toss noodles while frying-like tossing a salad.
Cook 1-2 minutes.
Push noodles aside in pan and scramble the eggs in the middle, then mix into noodles.
Warm up a large wok or large frying pan over medium-high heat.
Add 1-2 Tablespoons of oil and the garlic.
Stir-fry about 30 seconds.
Add marinated chicken, shrimp and tofu with liquid
Cook about 4-5 minutes until chicken is nearly done.
If you don't have a very large wok, remove half of the meats and only cook half recipe at a time.
Add the noodles, and pour the Pad Thai sauce over to coat.
Using two utensils to gently toss noodles while frying-like tossing a salad.
Cook 1-2 minutes.
Push noodles aside in pan and scramble the eggs in the middle, then mix into noodles.
Put some bean sprouts on a serving plate for under the noodles.
Top the noodles with generous amounts of fresh cilantro, green onion, and crushed nuts.
Add fresh lime wedges to squeeze over each portion.
Serve with extra chili sauce if this isn’t hot enough!!
Top the noodles with generous amounts of fresh cilantro, green onion, and crushed nuts.
Add fresh lime wedges to squeeze over each portion.
Serve with extra chili sauce if this isn’t hot enough!!
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| Rice Noodles |
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| Sambal Oelek |
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| Tamarind Juice |
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