This chicken pad Thai noodles contains the perfect blend of sweet, sour and spicy flavors of Thailand in one single warm bowl.
Pad Thai noodles are quite a popular dish in most of the places. Thai cuisine will be somewhat incomplete if we don’t mention about pad Thai noodles; don’t you think so? This is a special type of noodles used in Thai cuisine which is flat instead of being round. This specific shape gives a special identification to the pad Thai noodles.
I like Thai dishes and not only the pad Thai noodles. I believe that Thai cuisine has the special ability to please a big crowd in a party or just be our homely comfort food.
I used rice noodles for my dish. Rice noodles are quite delicate to handle but they tastes great. You will need to soak up the rice-noodles in hot water covering with a kitchen towel for 10 minutes and not more than that.
After soaking, the noodles should turn soft and that’s what you want. Next step is pretty simple – just toss it up with your favorite veggies/chicken/seafood.
Thai cuisine can strike the right balance of sweetness, spiciness and tanginess and I believe that is why Thai food is so much popular worldwide.
Today I tried to make the authentic chicken pad Thai noodles which are full of awesome flavors with right amount of crunch from peanuts. Give it a try and I am sure you won’t miss your take-out joint!
- Rice noodles -200 gms
- Chicken breast – 2
- Egg – 1, lightly beaten
- Onion/shallots – 1, small, finely chopped
- Garlic – 2 to 4 cloves, crushed
- Grated ginger – 2 tsp
- Bean sprouts – 1 cup
- Thai fish sauce – 2 tbsp
- Tamarind paste – 2 tsp
- Sugar – 2 tsp
- Chilli powder – ¼ tsp
- Peanuts – ½ cup, toasted and roughly chopped
- Vegetable oil – 4 tbsp
- Salt to taste
- Fresh coriander leaves to garnish
- Cook the chicken breasts in heavily salted water for 30 minutes until cooked through. Drain and let them cool. Once cooled, shred the chicken breasts into 1 inch long but thin strips using 2 forks. Set aside.
- Heat 1 tablespoon of oil in a large work and let it be smoking hot. Pour the beaten egg and stir around the pan to make scrambled egg. Cook for 1-2 minutes until just cooked through. Set aside.
- Heat the remaining oil in the wok. Add the garlic, ginger and onion and cook for 2 minutes until softened.
- Stir in the fish sauce, tamarind paste, sugar and chilli powder and continue to cook. Add a splash of boiling water to loosen things up.
- Add the noodles to the pan along with the bean sprouts and shredded chicken. Stir with two spoons to mix everything with the sauces.
- Next return the scrambled egg to the pan and mix in.
- Divide the noodles between serving bowls and scatter with the peanuts and coriander to serve.