Chicken Pad Thai

This take-out favorite is even quicker and easier to prepare at home

Pad Thai is one of those iconic Asian dishes that can be found on pretty much any Thai menu in the U.S. Because it's so widely available (and maybe a little boring compared to other options), I've never tried to make it on my own until I stumbled upon this recipe. I actually like this version better than some I've had at restaurants, and it's such a quick and easy weeknight meal. The secret ingredient, tamarind paste, can be found at Whole Foods or can be substituted with a little tomato paste in a pinch. Also, feel free to customize the recipe with whatever meat or veggies you like best.


Related Recipes:
- Thai Chicken Curry
- Chicken & Broccoli Fried Rice
- Cold Asian Noodle Salad


Chicken Pad Thai:

• Combine 3 tbsp. fish sauce, 1 tbsp. rice vinegar, 2 tbsp. sugar, 2 tbsp. canola oil, and 1 tbsp. tamarind paste in a small bowl.
• Meanwhile, soak 1/2 lb. rice noodles* in hot tap water for 20 minutes, or until soft.
• Beat two eggs, season with salt and pepper, and set aside.
• Heat 1 tbsp. of oil in a wok until very hot. Add in 1 lb. thinly sliced boneless skinless chicken breast and cook until no longer pink in the center (4-5 minutes).
• Remove chicken and add 1 more tbsp. of oil to the wok. Stir in 1 minced shallot, 1 minced jalapeno, and 3 minced cloves of garlic. Cook for a minute.
• Scramble eggs in the wok for 30 seconds, then add in the rice noodles.
• Pour in the fish sauce mixture and toss with the noodles for a minute or two.
• Add in the chicken and 1-2 tbsp. chopped peanuts.
• Continue tossing for another minute, or until noodles are soft and have absorbed most of the sauce.
• To serve, divide onto plates and garnish with extra chopped peanuts.

Serves two
*Sometimes called glass noodles.