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1
Fill a large pot or bowl with very hot water, soak the noodles until soft but still slightly firm.
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2
This takes about 10 minutes.
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3
Meanwhile marinate the chicken (eg.
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4
boneless skinless thighs, breasts chopped into small pieces) in the cornstarch and soy sauce mixture.
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5
Combine pad Thai sauce ingredients in a bowl:
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6
Mix tamarind juice(if you have it) or water, fish sauce, siracha and brown sugar.
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7
Heat a little bit of oil in a large skillet or wok over medium high heat.
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8
Add some garlic and stir fry until fragrant (about 30 seconds).
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9
Add the chicken and marinade to wok, stir fry for about a minute.
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10
If wok becomes dry add chicken stock 1 to 2 tablespoons at a time to keep chicken from sticking.
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11
Continue until chicken is cooked (about 5 to 7 minutes).
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12
Add noodles and pour the sauce over the top.
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13
Stir fry for 1 to 2 minutes.
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14
Serve topped with coriander, green onion and nuts.
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15
Add fresh lime wedges for a brighter flavor on the plate.
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16
Preparation time can be reduced if the sauce is prepared ahead of time.
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17
We use a large mason jar and make about 6 times the sauce recipe at one time, seal the jar and store it in the refrigerator.
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18
Shake well before use.
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19
We use very hot tap water to cook the rice noodles which saves time waiting to boil water.
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20
You could also boil water in a kettle and then pour over the rice noodles to cook.
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21
Rice noodles take much less time heat to cook than regular pasta noodles.
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22
Traditionally this recipe would be topped with chopped peanuts or cashews, if you have a nut allergy you might be able to use sunflower seeds instead.
