Name: Pad Thai with Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 portions
Ingredients: 0.5 tablespoon tamarind paste; 0.75 tablespoon fish sauce; 0.5 tablespoon cane sugar; 125 g chicken breast; 0.5 clove garlic; 1 pc spring onion; 37.5 g mung bean sprouts; 0.5 pcs egg; 0.25 pcs chilli peppers; peanut oil; salt; 75 g rice noodles; 15 g peanuts; lime; coriander; 0.375 l water

Step by step process

Preparation

1
In a bowl, mix tamarind paste, fish sauce, and cane sugar until the sugar dissolves. if needed, thin out the mixture with a little hot water.
2
Cover the rice noodles with almost boiling water in a pot, let them soften for 8-10 minutes, then drain and briefly rinse with cold water.
TIP:
When stir-frying rice noodles, add hot water tablespoon by tablespoon and stir continuously to keep them tender, prevent sticking, and avoid burning. This method also helps the noodles heat evenly.
3
Clean the chicken breast, slice it thinly against the grain, and lightly salt to taste.
4
Separate the spring onion into white and green parts. slice the white part into rounds and cut the green part into long diagonal strips.
5
Finely chop the garlic, coarsely chop the peanuts, and beat the eggs in a bowl with a pinch of salt.
6
If using, deseed the chili and cut it into thin strips.

Cooking

7
Heat a wok with a little peanut oil over high heat, pour in the eggs and stir until you get a soft scramble. then transfer to a plate.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
8
Add a bit more oil to the wok, toss in the white part of the spring onion and the garlic, and stir-fry for 20-30 seconds until fragrant.
9
Add the chicken and stir-fry for 3-4 minutes until the strips are golden and fully cooked but still juicy.
TIP:
Pat the chicken breasts dry before searing and place them only in a properly heated pan. At first, do not move the meat so it can sear and form a crust. Cook it over medium-high heat so it does not burn before it is cooked through.
10
Add the drained rice noodles, toss, and pour in the prepared sauce. stir energetically on high heat until the noodles absorb the sauce.
11
Mix in the mung bean sprouts, green part of the spring onion, half the peanuts, and chili if using. return the eggs and briefly heat everything through.
12
Taste and adjust the saltiness or tang using a little extra fish sauce or tamarind as needed.

Serving

13
Divide the Pad Thai between bowls, sprinkle with the remaining peanuts, and garnish with coriander leaves.
14
Serve with lime wedges for everyone to squeeze over just before eating for a fresh, zesty finish.

More tips:

Avoid overcrowding the wok: if all the portions don’t fit at once, stir-fry the noodles and chicken in two batches so they stay cooked and don’t steam in their own juices.

Tamarind paste varies in strength. start with the given amount and adjust the tanginess of the sauce to taste on the skillet.

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