Homemade Chicken Pad Thai with Tangy Sauce

Bynews dail

Feb 21, 2025

Chicken Pad ThaiIngredients:
For the Pad Thai Sauce:
1/2 cup tamarind paste 1/4 cup fish sauce 1/4 cup brown sugar 2 tablespoons peanut butter 2 tablespoons rice vinegar 2 tablespoons Sriracha (or to taste)For the Pad Thai:
1 pound chicken breasts, sliced thinly 8 ounces wide rice noodles 2 cups bean sprouts 1 cup chopped green onions 1/2 cup chopped peanuts 1/4 cup chopped cilantro 1 lime, cut into wedges Vegetable oil, for fryingInstructions:
Make the Pad Thai Sauce:
1.
In a medium bowl, whisk together the tamarind paste, fish sauce, brown sugar, peanut butter, rice vinegar, and Sriracha.
Set aside.
Cook the Chicken:
1.
Heat a large skillet over medium-high heat.
Drizzle in vegetable oil and add the chicken slices.
Cook for 5-7 minutes, or until cooked through.
Remove from the skillet and set aside.
Cook the Noodles:
1.
Cook the rice noodles according to the package instructions.
Drain and set aside.
Assemble the Pad Thai:
1.
Wipe out the skillet and heat over medium heat.
Add the Pad Thai sauce and bring to a simmer.
2.
Add the cooked noodles, bean sprouts, and green onions to the skillet.
Stir to combine.
3.
Add the chicken back to the skillet and stir to heat through.
4.
Taste and adjust the seasonings as needed.
Serve:
1.
Divide the Pad Thai among bowls.
Top with peanuts, cilantro, and lime wedges.
Tips:
For a vegetarian version, use tofu or tempeh instead of chicken.
Add other vegetables to your Pad Thai, such as carrots, snap peas, or bell peppers.
Serve with a side of crushed peanuts and Sriracha for extra flavor.

Homemade Chicken Pad Thai with Tangy Sauce

Bynews dail

By news dail

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