Chicken Pad Thai

If you want something sweet, spicy and tangy in a dish, then this is the perfect meal for you.

Pad Thai is basically a Thai Stir Fry bursting with flavor from the fish sauce, tamarind paste, hot chillies to coriander (cilantro leaves) among other things. In the traditional sense, Pad Thai is usually served with eggs and tofu for more protein, however, in this recipe, I've included more veggies like green bell peppers, mushrooms, carrots and baby carrots. The choice is really yours, but for us, we like this on the mid-range when it comes to the level of hot and spicy.

Hope you'll try this someday. Enjoy!

Ingredients:
Thai rice noodles, flat-Linguine style
2 Chicken Breasts

MARINADE FOR CHICKEN:
2 tsp. cornstarch dissolved with 3 Tbsp. soy sauce

4 Cloves garlic, minced
1 Sweet Onions
1 Bell Pepper
1 cup Julienne style Carrots
2 cups Straw Mushrooms
2 cups Bean Sprouts
2 cups Baby corn
3 Scallions, minced
A bunch of Cilantro, minced
1/3 cup Peanuts or Cashew, chopped
1/8 tsp. Ground White Pepper
Chicken Broth or Water
Lime

PAD THAI SAUCE:
1 Tbsp. tamarind paste dissolved in 1/2 cup warm water
3 Tbsp. fish sauce
1 to 3 tsp. Chili sauce or Red Pepper Flakes (depending on your taste)
4-5 Tbsp. brown sugar

Sesame Oil
Vegetable or Olive Oil

Directions:
Marinate chicken breasts with cornstarch and soy sauce mixture for a few hours or overnight in the refrigerator. Slice into thin strips when ready to cook. Set the marinade aside.

Meat and Veggies:
Heat sesame oil in a large wok. Saute garlic and onions. Stir fry chicken pieces until tender. Add broth or water, then slowly add in the chicken marinade to thicken the sauce. Let it simmer. Add the remaining vegetables and let it cook for a few minutes.

Meanwhile, cook noodles by following the directions on the package.

In a small sauce pan, mix in all the ingredients for the Pad Thai Sauce. Reduce the sauce until it is nice and thick. Add more spice, fish sauce or brown sugar if need be, depending on your taste.

Heat vegetable or olive oil in another wok. Add the drained noodles into the hot oil and slowly pour in the Pad Thai Sauce. Stir the noodles and sauce together. Add the chicken and vegetables, including some of the cilantro and scallions. Mix well. Garnish with chopped peanuts, cilantro, scallions and lime wedges.