Chicken Pad Thai
- 1/3 cup tamarind pulp
- 1/3 cups fish sauce
- 2 ounces palm sugar, grated (about 1/3 cup)
- 1 pound skinless, boneless chicken breast, trimmed of visible fat and sliced into 1/4-inch thick strips
- 1/2 cup vegetable oil, divided
- 6 shallots, finely chopped
- 6 medium cloves garlic, minced (about 2 tablespoons)
- 1/4 cup tiny dried shrimp, soaked in hot water for 15 minutes and drained
- 1/4 to 1/2 teaspoon chili flakes
- 12 ounces dry rice stick noodles, soaked in cold water for 30 minutes, drained
- 2 large eggs, beaten
- 2 cups bean sprouts
- 2/3 cup toasted unroasted peanuts, finely chopped
- 1 bunch scallions, cut into 1-inch lengths
- 4 limes, cut into wedges for garnish
- Produce
- Bean sprouts (2 cups)
- Chili flakes (1/4 teaspoon)
- Garlic (6 medium cloves)
- Limes, wedges (4)
- Scallions (1 bunch)
- Shallots (6)
- Tamarind pulp (1/3 cup)
- Unroasted peanuts, toasted (2/3 cup)
- Seafood
- Shrimp, tiny dried (1/4 cup)
- Meat
- Chicken breast, skinless boneless (1 pound)
- Condiments
- Fish sauce (1/3 cups)
- Cooking & Baking
- Palm sugar (2 ounces)
- Vegetable oil (1/2 cup)
- Pasta & Grains
- Rice stick noodles, dry (12 ounces)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 20, 2012 (4 months ago).
128 people saved this recipe.
