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Chicken Pad Thai

4.39 from 13 votes
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Ingredients
  

  • Pad Thai sauce
  • 2 cups of water
  • 8 oz - 226 gms Palm Sugar
  • 1 tablespoon Tamarind paste
  • 1 tbsp Chilli oil
  • 1/2 cup finely minced Shallots
  • 1/2 cup minced Garlic
  • Juice of a Lime
  • 8 tbsps Fish sauce
  • 1 tbsp Tamarind concentrate
  • 400 gms of Rice sticks or Vermicelli Pad Thai noodles
  • 1 + 1 tbsp Chilli oil
  • 1/2 cup minced Shallots
  • 1/4 cup minced Garlic
  • 1/4 sweet Daikon preserved Radish
  • 3/4 cubed Tofu
  • 1/2 cup dried Shrimp
  • 300 - 500 gms Boneless Chicken cubes
  • 1 - 2 tbsps Oyster sauce optional
  • 2 Eggs
  • 1/2 tsp Fish sauce
  • 2 cups Bean sprouts
  • 1/2 cup Chinese Chives or Garlic Chives
  • Chopped Peanuts to garnish

Instructions
 

  • Instructions
  • Prepare the sauce by boiling the water and adding the palm sugar and the tamarind
  • Cook this till the sugar dissolves and gets syrupy and take it off the heat
  • In a saute pan add the chilli oil and sauce the shallots and garlic
  • Pour the syrup through a strainer and bring to the boil
  • Add the lime juice, fish sauce and tamarind concentrate
  • Refrigerate for best results
  • Soak the noodles in barely warm water for 15 minutes
  • Heat up some oil and add the shallots followed by the garlic and allow these to saute for a minute
  • Add in the radish & tofu and follow with the minced dried shrimp
  • Move everything over to one side and add more oil and cook the Shrimp
  • When it starts to turn orange, mix it with the other ingredients and keep cooking till fully orange
  • Add the drained noodles followed by the prepared sauce - I used 2 cups you can use more for a saucier Pad Thai
  • Move everything over to one side again and beat in the eggs and scramble them
  • Allow them to set before mixing.
  • Finally toss in the bean sprouts and chives and toss to cook
  • Serve with the chopped peanuts