Chicken Pad Thai With Peanut Sauce
Mince ingredients and wrap in wrappers.
Recipe Summary Chicken Pad Thai With Peanut Sauce
I made this chicken pad thai for my wife on her birthday and she loved it. Make sure to pick up medium rice noodles.Ingredients | Peking Sauce Recipe Chicken1 (8 ounce) package medium-sized dried rice noodles4 tablespoons soy sauce4 teaspoons cornstarch1 ½ cups 1/2-inch wide strips of raw chicken breast¼ cup white sugar¼ cup fish sauce2 tablespoons tamarind juice1 tablespoon lime juice3 tablespoons canola or peanut oil, divided¾ teaspoon minced garlic2 eggs¾ tablespoon white sugar¾ teaspoon salt¾ cup chopped unsalted dry-roasted peanuts½ teaspoon chili powder¼ cup chopped fresh chives1 cup fresh bean sproutsDirectionsPlace noodles in a large bowl and cover with cold water. Soak until soft, 30 to 50 minutes. Drain and set aside.Combine soy sauce and cornstarch in a bowl; stir to dissolve cornstarch. Place chicken in a separate bowl and pour soy sauce mixture on top. Stir well and set aside.Mix together 1/4 cup sugar, fish sauce, tamarind juice, and lime juice in a saucepan over medium heat and simmer for about 5 minutes. Keep sauce warm.Heat 1 tablespoon of oil in a second skillet over medium-high heat and add chicken. Cook until no longer pink in the middle and juices run clear, 5 to 10 minutes. Reduce heat and keep chicken warm.Heat remaining 2 tablespoons oil in a large wok over medium heat. Add garlic and eggs, stirring to scramble, about 5 minutes. Add cooked chicken and stir until well mixed. Add drained noodles and stir until warmed through, 5 to 10 minutes more.Stir sauce, 3/4 teaspoon sugar, and salt into noodle mixture in the wok. Stir in peanuts and chili powder. Remove from heat and top with chives. Serve pad thai with bean sprouts on the side.Info | Peking Sauce Recipe Chickenprep: 15 mins cook: 20 mins additional: 30 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings
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