Easy Chicken Pad Thai Without Tamarind Food

EASY HOMEMADE CHICKEN PAD THAI

Steps:

• Gather the ingredients.
• Place the chicken in a bowl and toss with the soy sauce. Set aside.
• Combine the pad thai sauce ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
• Bring a large pot of water to boil. Dunk in rice noodles and switch off the heat. Allow the noodles to soak approximately 6 minutes, or until they're soft enough to bend easily but still firm and undercooked by regular standards. (This is the key to good pad thai, so be sure not to over-soak or boil the noodles. They will finish cooking later.)
• Drain and rinse the noodles briefly with cold water to keep them from sticking. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the garlic, chile, galangal or ginger, and half of the green onions (or just the white parts), reserving the rest for later. Stir-fry for 1 minute to release the fragrance.
• Add the chicken and stir-fry for 3 to 4 minutes, or until cooked. If the pan becomes dry, add 1 to 2 tablespoons of the pad thai sauce, just enough to keep the ingredients frying nicely.
• Push the ingredients to one side and crack an egg into the center of the pan. Stir quickly to scramble, then combine with the other ingredients.
• Add the prepared noodles plus 3 to 4 tablespoons of the pad thai sauce. Using 2 utensils, lift and turn the noodles to stir-fry and combine with the other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all of the sauce has been added and the noodles are chewy and a little bit sticky, 8 to 10 minutes. When the sauce has been absorbed and the noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
• Remove the pan from the heat and taste-test; if you like your pad thai a bit on the salty side, add 1 to 2 tablespoons fish sauce.
• For those who like it extra spicy, serve with Thai chili sauce on the side. Garnish with lime wedges and crushed unsalted peanuts or cashews. Enjoy.

CLASSIC CHICKEN PAD THAI

Steps:

• In a bowl combine all sauce ingredients and set aside.
• Cook noodles or pasta, drain, and set aside.
• In a large, deep skillet, over medium heat, cook chicken and onions in canola and sesame oil. Halfway through cooking, add garlic to pan. When chicken is done add sugar peas and stir to heat (about a minute or two). Add sauce mixture and stir to coat chicken. Little by little add cooked noodles or pasta stirring to coat.
• Serve garnished with chopped peanuts and cilantro.

CHICKEN PAD THAI

Steps:

• In large bowl, soak noodles in warm water for 20 minutes; drain and set aside.
• Meanwhile, in small bowl, whisk together stock, ketchup, fish sauce, sugar, cornstarch, lime rind and juice and hot pepper sauce; set aside.
• In wok or large skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to plate.
• Wipe out wok; add remaining oil. Brown chicken, in batches, over medium-high heat. Transfer to separate plate.
• Add carrots, red pepper, garlic and ginger to pan; cook, stirring, for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute.
• Return chicken to pan. Stir sauce and pour into pan; cook, stirring, for 3 minutes or until thickened, noodles are tender and chicken is no longer pink inside.
• Return egg mixture to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with green onions and peanuts.

EASY CHICKEN PAD THAI

Steps:

• In a medium bowl combine the sugar, pepper, tamarind, Sriracha, fish sauce and chicken broth. Whisk until sugar has dissolved and set aside.
• In a large bowl combine sliced chicken, 1 tablespoon cornstarch and 3 tablespoons low-sodium tamari. Toss to coat and set off to the side.
• Heat a large pot of water to a boil. Once the water is at a full boil, drop in the noodles, stir and turn off the heat. Allow the noodles to soak for 5 to 8 minutes or until soft but still firm in the center. Drain and rinse with cold water.
• Meanwhile heat a large wok or 12-inch skillet over medium-high heat. Add in the olive oil and garlic. Stir-fry for one minute before add the chicken in an even layer (working in batches if necessary). Cook for 5 minutes before flipping and cooking for 5 more minutes or until fully cooked. Add in the light green onion slices, cook for 30 seconds before adding the noodles, bean sprouts and sauce. Pour in the slurry and use two wooden spoons or spatulas to toss the ingredients together. Cook for 2 to 3 minutes or until the sauce has thickened and noodles are perfectly tender.
• Serve immediately topping with the remaining dark green onion slices, torn cilantro, chopped peanuts, a squeeze of fresh lime and extra sriracha if you like it spicy!