1 1/2 tablespoons tamarind paste dissolved in 1/4 cup warm water
3 tablespoons fish sauce
1 tablespoon Thai chili sauce, or to taste
1/4 cup dark brown sugar
2 tablespoons vegetable or canola oil
4 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast; cut into bite sized pieces
1/4 cup chicken stock
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1/2 cup fresh cilantro, minced
1/3 cup crushed or roughly chopped peanuts (or cashews)
wedges of lime for serving
In a large bowl, place the dry rice noodles and pour hot water over them to cover. Allow to soak until noodles are softened until al dente being careful that they do not get too soft; drain and set aside.
To make the pad thai sauce, in a small bowl, combine the tamarind paste, fish sauce, chili sauce and brown sugar; set aside.
In a wok or large sauté pan over medium high heat, add 1-2 tablespoons of oil. When it begins to shimmer, add the minced garlic and stir fry until fragrant.
Add the chicken to the wok and stir fry until opaque, about 5-7 minutes.
Add the chicken stock and Pad Thai sauce into the wok; stirring to coat the chicken.
Add the noodles and using tongs, stir fry the noodles, tossing to coat in the sauce. Continue to stir fry being careful not to break the noodles.
Add the bean sprouts, green onions and cilantro; toss to combine.
To serve, garnish with more minced cilantro, a sprinkle of chopped nuts and wedges of lime.
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