AUTHENTIC CHICKEN PAD THAI
You can get hard to find ingredients on Amazon
Provided by barbara lentz
Categories Chicken
Time 20m
Number Of Ingredients 22
Steps:
- 1. First make the sauce: Take the tamarind pulp and mix it with the boiling water. Let it dissolve then press it through a fine mesh strainer discarding the solids. Mix the tamarind water with the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce and white pepper. Set aside.
- 2. Bring a pan of water to a boil. Remove from heat and add the dry noodles and let soak for 15 to 20 minutes. Drain
- 3. Marinate the sliced chicken with 1 tsp. each Thin soy sauce, cornstarch and water. Set aside. Place dried shrimp in a food processor and process into a coarse powder.
- 4. Place 1 tbsp oil in a skillet and add the eggs. Once set on the bottom roll the egg up on itself and move to a cutting board. Slice into pieces.
- 5. Get everything ready before you start cooking. Add 2 tbsp oil to large skillet or Wok. Add the chicken and cook until browned and almost cooked through. Remove chicken with a slotted spoon to a plate and set aside.
- 6. Add the remaining 1 tbsp of oil to the pan and add the shrimp powder and stir fry for 2 minutes. Add the garlic and stir fry 30 more seconds Add the shallots and mustard stems. Stir fry another 30 seconds
- 7. Turn the heat up and add the noodles and sauce, stir frying lifting the noodles and coating them with the sauce. Add the chicken back in and the bean sprouts. Stir fry 1 minute. Add the eggs in and stir. Finally stir in the green parts of the scallions. Remove from heat. Plate and top with the nuts and serve with lime wedges
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