Thai Chicken Pad Recipe

• 8-10 Ounce thin Thai-style rice noodles (boiled)
• 1 Cup raw chicken breast or thigh meat, sliced
• 4 Garlic cloves, minced
• 3 Cups fresh bean sprouts
• 3 Spring (green) onions, sliced
• 1/3 Cup crushed peanuts
• 1/2 Cup chicken stock
• 1/4 tsp Freshly ground black pepper
• Chicken Marinade:
• 2 tsp Cornstarch, dissolved in 2 tbsp soy sauce
• Pad Thai Sauce:
• 3/4 tbsp Tamarind paste, dissolved in 1/4 cup warm water
• 2 tbsp Fish sauce
• 2 tsp Chili sauce
• 3 tbsp brown sugar
• Lime wedges for serving
• Oil for stir-frying

• Place chicken slices in a small bowl.
• Pour marinade over the chicken.
• Stir well and set aside.
• Warm up a wok or large frying pan, over medium-high heat.
• When the wok/pan is hot, add oil.
• After the oil gets a little hot, add garlic.
• Stir-fry till the garlic leaves a fragrance.
• Add chicken slices (together with the marinade).
• Stir-fry for one minute.
• Now, add chicken stock.
• Cook the chicken slices for 5-8 minutes, till they become tender.
• Prepare Pad thai sauce by mixing all the ingredients.
• Add noodles to the cooked chicken and pour Pad Thai sauce over them.
• Using two spatulas, quickly stir-fry the noodles.
• Add bean sprouts and sprinkle ground black pepper.
• Continue "tossing" for 1 more minute, or till the noodles are cooked.
• Top with spring onions and crushed peanuts.
• Garnish with fresh lime wedges and serve hot.
• Thai Chicken Pad is ready.