Does anyone have a recipe for authentic Chicken pad Thai? Preferably one you've tried yourself and like! Thank

Question

Does anyone have a recipe for authentic Chicken pad Thai? Preferably one you've tried yourself and like! Thank

Answer 1

SEEMS U LIKE THE KITCJ=HIN TOO MUCH

ANYWAY

CHICKEN R POOR CREATIONS AND WE SHOULD STOP EAT IT ,ENOUGH ,,,, ALL THE CHICKENS R SCREEMING AND SAY...... MISTICKA PLEASE SOME MERCY

Answer 2

8 oz dried rice stick noodles

3/4 cup warm water

1/4 fish sauce (see note above)

1/4 lime juice (from 2 limes)

1/4 cup packed brown sugar

1 TB veg oil

meat from 1 rotisserie chicken (about 3 cups) , shredded to bite sized (discard skin)

4 minced garlic cloves

1/4 cup bean sprouts

1/4 cup fresh cilantro, chopped

chopped peanuts

green onions

Cover the noodles with hot tap water and soak until softened but not fully tender (20 minutes).

Drain and set aside.

Whisk the 3/4 cup water, fish sauce, lime juice and sugar together until the sugar is dissolved.

Heat oil in a large nonstick skillet over high heat.

Add chicken and garlic and cook about 2 minutes.

Add noodles and fish sauce mixture and cook until the noodles are fully coated with the sauce, or about 3 minutes.

Add the bean sprouts and cilantro to the pan and cook, tossing constantly, until noodles are fully done, or about 3 minutes.

Garnish with peanuts and green onions.

Answer 3

Well The one I tried was shrimp but Im also thinking of trying the chicken one too YUM!

# 8-10 oz. thin Thai-style rice noodles - look for linguini-size rice noodles (made in Thailand) at Asian/Chinese stores

# 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced

# Marinade for Chicken: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce

# 4 cloves garlic, minced

# 3 cups fresh bean sprouts

# 3 spring (green) onions, sliced

# approx. 1 cup fresh coriander

# 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)

# 1/2 cup chicken stock

# 1/4 tsp. freshly ground black pepper

# PAD THAI SAUCE:

# 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)

# 2 Tbsp. fish sauce

# 1-3 tsp. chili sauce (depending how spicy you want it)

# 3 Tbsp. brown sugar (not packed)

# OTHER:

# lime wedges for serving

# oil for stir-frying

1. Place noodles in a pot of water and place on the stove.Bring to near a boil, then remove from heat. Allow to sit while you prepare the other ingredients (about 10 minutes).

2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and the brown sugar. Set sauce aside.

3.Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

4.Check the noodles.  Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and chewy. Drain and rinse through with cold water. Set aside.

5.Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).

6.Add the chicken (together with the marinade). Stir-fry until the wok or pan becomes dry (30 seconds to 1 minute).

7. Now begin adding some of the chicken stock. Add only a few Tbsp. at a time, enough to keep the chicken frying nicely. Continue until all the chicken stock has been added and chicken pieces/strips are cooked (about 5-8 minutes).

8.

Add the noodles, and pour the Pad Thai sauce over the noodles. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles.

9.Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

10.Add the bean sprouts and sprinkle over the ground black pepper. Continue "tossing" for 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or transulcent. They should be opaque and chewy-sticky wonderful!

11.Taste-test the noodles for seasoning, adding more fish sauce as needed (I usually end up adding up to 1 more Tbsp. fish sauce, as I like mine on the salty side). Toss well to incorporate.

12.To serve, lift the noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion (green onion), and crushed or chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with a bottle of Thai chili sauce on the side, for those who like it extra spicy( only if you want to but I like it spicy) . ENJOY!

Prep Time : 15min

Cook Time : 10min

Answer 4

-> rice noodle ( soak in tap water to just soften it )

->chinese chives / if you cannot get it replace with spring onions

-> bean sprout

-> chicken meat ( cut to small pieces and marinate with oyster sauce), do the same if you using pork

-> egg ( 1 egg per serving)

-> garlic

-> dry prawn( fresh also can, add soya sauce to marinate it )

-> fish sauce

-> chicken powder seasoning

->THai dry chili powder

-> lime

-> peanut (chopped finely)

heat up some oil, fried the dry prawn and garlic till frangrance, add beaten egg( fried till the egg has a little brown edge),add the chicken .. fried till chicken is cook .. add the noodle...add fish sauce and chicken powder seasoning to the noodle.. add a 1-2 table spoon water to cook the noodle..fried till noodle is cook... add the brean sprout and chives stir fried foe a couple of seconds. and serve( never over cook the veg, thai hates overcooked veg)

garnish the pat thai with peanut, dry chili, sugar, lime slice, alittle more fresh brean spourt and chives.