Pad Thai With Chicken
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Restaurant versions of pad Thai served in the U.S. are never nearly as good as the pad Thai I enjoyed in Thailand. So I developed my own recipe, using cherry tomatoes and green beans. But you can look to your own vegetable crisper or garden for inspiration.
Ingredients
Instructions
Place the noodles in a large bowl and cover them with very hot tap water. Set aside and soak until the noodles are pliable, 30 minutes. While the noodles are soaking, prepare the other ingredients.
In a glass measuring cup, combine the brown sugar, granulated sugar, tamarind concentrate, sriracha sauce and 3 tablespoons fish sauce; stir until the sugars dissolve. In a medium bowl, toss the chicken with the remaining teaspoon of fish sauce and the black pepper.
Drain the noodles and pat them dry. Line up all the ingredients next to the stove. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until cooked through, about 5 minutes. Transfer chicken to a large serving bowl; set aside.
Return the wok to medium-high heat and add 1 tablespoon oil. Add the onions and stir-fry until they begin to brown, 1 minute. Add the garlic and stir-fry for 20 seconds. Add the tomatoes and green beans; stir-fry until the tomatoes begin to soften and collapse, 2 minutes. Pour in the eggs and stir vigorously with a spatula until they are just set, 1 minute. Transfer mixture to the serving bowl with the chicken.
Return the wok to medium-high heat and add the remaining tablespoon of the oil to the wok. When the oil is hot, add the rice noodles. Stir-fry until they begin to sear on the edges, 2 minutes. Add the sugar-tamarind mixture and contents of the serving bowl; toss everything together. Transfer the noodles to the serving bowl; toss with the basil and peanuts. Squeeze half of the lime wedges over the noodles and serve, passing remaining lime wedges on the side.
