Homemade Authentic Pad Thai with Chicken

Name: Homemade Authentic Pad Thai with Chicken
Ingredients: 60 g tamarind pulp; 0.5 Šálka water; 3 PL Thai palm sugar; 2 PL fish sauce; 1 PL Thai black soy sauce; 250 g chicken breasts; 1 štipka kosher salt; 1 ČL ground white pepper; 2 ČL cornstarch; 2 ČL Thai sweet soy sauce; 0.33 Šálka dried shrimp; 2 ks shallot; 4 strúčiky garlic; 1.5 PL Thai salted daikon; 250 g dried rice noodles; 2.5 ks egg; 1 Šálka Chinese garlic chives; 1 Šálka mung bean sprouts; 1 Šálka roasted crushed peanuts

#Pad Thai#chicken#Thai cuisine#rice noodles#Joshua Weissman

This recipe guides you through making a classic Pad Thai with tender chicken, tangy tamarind sauce, and crunchy peanuts. Using traditional Thai ingredients like tamarind pulp, dried shrimp, and palm sugar, you'll create a flavorful noodle dish that's perfect for an easy yet impressive meal at home.

Ingredients extracted via AI

60 g tamarind pulp0.5 Šálka water3 PL Thai palm sugar2 PL fish sauce1 PL Thai black soy sauce250 g chicken breasts1 štipka kosher salt1 ČL ground white pepper2 ČL cornstarch2 ČL Thai sweet soy sauce0.33 Šálka dried shrimp2 ks shallot4 strúčiky garlic1.5 PL Thai salted daikon250 g dried rice noodles2.5 ks egg1 Šálka Chinese garlic chives1 Šálka mung bean sprouts1 Šálka roasted crushed peanuts

Procedure generated via AI

Make the tamarind paste by placing 2 ounces of tamarind pulp into a small bowl and stirring it with half a cup of boiling water until smooth and hydrated. Strain this mixture through a fine mesh sieve or chinois to extract the tamarind juice.
Combine the tamarind juice with 3 heaping tablespoons of Thai palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of Thai black soy sauce. Stir well to create the Pad Thai sauce.
Slice half a pound of chicken breasts into thin pieces about one-third inch thick. Season with a generous pinch of kosher salt, 1 teaspoon of ground white pepper, 2 teaspoons of cornstarch, and 2 teaspoons of Thai sweet soy sauce. Mix thoroughly to evenly coat the chicken.
Soak approximately 8 ounces of dried Thai rice noodles in hot water in a large bowl, making sure they are fully submerged. Let them soak for 15 to 20 minutes until al dente, then drain in a colander.
Grind one-third cup of dried shrimp in a blender or food processor until it becomes a fine powder. This adds authentic flavor to the Pad Thai.
Heat 3 tablespoons of a high-heat oil in a large wok over medium-high heat. Cook the chicken in batches, searing each side for 2-3 minutes until golden brown and cooked through. Set the cooked chicken aside.
Add another 3 tablespoons of oil to the wok and stir-fry the ground dried shrimp, continually stirring and shaking the pan until browned and fragrant.
Add two thinly sliced shallots and cook for 2-3 minutes until softened. Then add four thinly sliced garlic cloves and cook for another 2 minutes.
Optionally, add 1½ tablespoons of finely chopped Thai salted daikon (zakkai) and continue to cook for 1-2 minutes.
Add the soaked and drained rice noodles along with the prepared Pad Thai sauce. Increase the heat to high and stir-fry quickly until all ingredients are evenly combined and heated through.