Pad Thai Noodles

savorysour
This is a popular Thai cuisine and I was very curious about this dish for quite a while. So last week I bought a box of Thai noodles. I didn’t find fresh bean sprouts though, so I used canned. This dish also called for Tamarind pulp which I don’t expect to find anywhere close. Instead, I use the soup-based Tamarind powder mix that Filipinos usually use for soup dishes.

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Most of Asian noodle dishes I’ve tried were savory salty or spicy but not sour. So this was a first to me. If you want to try this recipe and you can’t find Tamarind, just use apple cider vinegar as substitute.

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PAD THAI NOODLES
Yield: 4-6 Servings

You need —
* Pad Thai noodles – 8 0z (or any thicker white rice noodles)
* Chicken breast – 3 pcs, sliced in thick strips
* Bean sprouts – 1 cup fresh if available (otherwise I can drained)
* Roasted peanuts – ½ cup crushed (use meat mallet)
* Canola or Olive oil – 3 tbsp.
* Eggs – 2 beaten
* Garlic – 2 cloves minced
* Chives – 1 tsp dry
* Seasoning – salt & pepper to taste

Sauce —
* Tamarind soup-base powder – 1 tbsp. (or use apple cider vinegar)
* ¼ cup warm water
* ¼ cup fish sauce
* 4 tbsp. brown sugar
* 1 ½ tbsp. paprika

To prepare —
1. Boil salted water and cook rice noodles for 15 minutes or until noodles are al dente (soft but not soggy). Strain, wash with cold water, drain and set aside.
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2. Prepare the sauce – dissolve Tamarind powder in warm water. Add all other sauce ingredients in a pan. Simmer on low heat for 15 min. Set aside.
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3. Saute garlic, add the chicken and cook until slightly brown.
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4. Add the noodles, eggs, and the sauce. Mix well.
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5. Add bean sprouts, chives and season with salt and pepper.
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6. Dish out, sprinkle with crushed peanuts and chopped cilantro leaves on top. Serve warm.
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Thank you for reading and happy cooking!
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