Pad Thai is a stir fry noodle recipe, which is the national dish of Thailand. Its mouthwatering taste has made it very popular even in the western countries. In this recipe, the noodles are cooked with prawns, chicken and with other vegetables like chives, coriander and carrots.
And a sweet and sour pad Thai sauce is used in this recipe, which adds some wonderful flavors to the noodles. Finally, the noodles are served with chives strands, turnips, crushed red chili, smashed peanuts and lime wedges.
Difficulty level: Easy
Servings per recipe: 4
Time required for preparation: 10-15 minutes
Time required for cooking: 15-20 minutes
Appliances For Chicken Pad Thai
1 large wok
1 large pot
1 stirring spoon
1 sharp knife
16 ounces of uncooked rice noodles
2 shallots, minced
½ lb. of prawns, peeled and deveined
½ lb. of chicken breasts (skinless and boneless)
2 tablespoons of fish sauce
2 tablespoons of tamarind paste
½ cup of Chinese bean sprouts
3 large eggs, at room temperature
2 large cloves of garlic, minced
½ cup of Chinese chives, thinly sliced
½ cup of carrots, thinly sliced
4 tablespoons of finely chopped carrots
4 teaspoons of crushed red chilies
1 lemon, quartered
Salt, to taste
A pinch of sugar
Method Of Preparation
1. Fetch a large pot and fill it halfway up with water. Place the pot on the stove and light the flame. Adjust the flame and set it on high. Add a pinch of salt and a little bit of cooking oil to the water and let it come to boil. While the water comes to boil, chop up the vegetables for later use. For that, chop the shallots and chives finely and retain some long strands of chives for serving.
2. Next, take the prawns and peel them. Once peeled, discard the peels and then slit the upper portion of the prawns to take out the black veins. Once all the prawns are peeled and deveined, rinse them thoroughly under water and then pat them dry with paper towels. Now take the chicken breasts and trim off any excess fat from them. Rinse the chicken breasts thoroughly under running water and then cut them into 1-inch sized pieces.
3. Once the water in the pot starts boiling vigorously, add-in the uncooked noodles and cook them for 6-7 minutes or until they are cooked al-dente. In the meantime, take a bowl and combine the fish sauce, sugar, tamarind paste and a bit of crushed red chili in it. Stir the mixture with a spoon to combine everything nicely and then set aside the bowl. Next, take the peanuts in a plastic bag and thrash them up with a mallet. Then, take a wok and place it on the hob. Oil the wok with 2-3 tablespoons of cooking oil. Let the oil heat up and then add the chicken pieces to it.
4. Cook the chicken pieces until they are firm and turn into a lightly golden color. Next, add in the shrimps and fry them for 1 minute. Once done, push the shrimps and chicken pieces to one side of the wok and add the eggs to the oil. Stir the eggs immediately to fry them but refrain from over frying them. If you are ready with the noodles by now, strain them by tipping them into a colander and then add the drained noodles to the wok.
5. Add the minced garlic, sliced carrots, chives, shallots and a pinch of salt to the noodles and then stir them all up together to mix everything. Stir fry the noodles for 3-4 minutes and then add the pad Thai sauce. Stir the mixture to mix up the sauce with the other things and then finally, add the bean sprouts. Give a brief mixture to the noodles and then serve them with the smashed peanuts, crushed red chilies, retained chives strands, remaining chopped carrots and the quarters of lemon.