🎥 How to make Chicken Pad Thai | HD
Chicken Pad Thai
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Category
Main Dish
Servings
2
Cook Time 🍳
90-120 minutes
Chef
Chef Tucker
We are checking out the signature ingredient for making the most delicious Pad Thai - tamarind! We’ll whip up our own Pad Thai sauce and make this classic rice noodle dish topped with fresh, crispy bean sprouts and crushed peanuts! We are serving this Thai classic with chicken thighs, one of my favorite cuts.
So, grab your aprons and knives and get ready to toss the take out menus!
Ingredients 🍲
- 1 lb chicken thighs ❄
- 6 oz pad thai rice noodles
- 1 large egg ❄
- ½ bunch scallions ❄
- 1 lime
- 1 cup mung bean sprouts
- 2 ounces roasted salted peanuts
- 3 tablespoons canola oil
- 1 teaspoon chili flakes
- 2 cloves garlic ❄
- ¼ bunch Thai basil
2 ½ tablespoons Thai tamarind paste ❄
- 2 tablespoons water
- ½ teaspoon fish sauce ❄
- 1 teaspoons soy sauce ❄
- 2 teaspoons palm sugar
- 2 cloves garlic ❄
- ½ each shallot ❄
- 2 tablespoons kosher salt
- 3 tablespoons canola oil
- 1 cup mung bean sprouts
- Cutting board
- Knife
- Wok, cast iron pan, or large
- skillet
- Large pot with a lid
- Strainer
- Spatula
- Tongs
- Small pot
- Whisk
- Plate with paper towels
- Half cup measuring cup
❄ PLEASE KEEP REFRIGERATED BEFORE CLASS ❄
For the sauce:
MISE EN PLACE 🥄
Directions 📝
PREP 🔪
** 10 minutes before class remove the chicken thighs from the packaging and let temper on a plate with paper towels **
Bring a large pot of water up to a boil.
Mince the shallot and 4 cloves of garlic. Keep separate.
3. Make a traditional pad thai sauce, starring Thai tamarind! In a small pot over low heat, add a tablespoon of canola oil. Once warm, sweat half the shallot. Add a pinch of salt and then half the minced garlic. Saute
of canola oil. Once warm, sweat half the shallot. Add a pinch of salt and then half the minced garlic. Saute until cooked, then whisk in the tamarind paste and palm sugar. The sugars will begin to bubble and caramelize when cooked. To halt the cooking process, add the soy sauce, fish sauce, and water. Bring to a boil then remove from the heat. This is the Pad Thai sauce.
Slice the scallions into long thin strips.
Cut the lime into wedges.
Chop the peanuts.
Slice the chicken into 1 inch thick pieces.
HOW TO COOK 🍳
Place your wok or cast iron pan on medium high heat. Add two tablespoons of canola oil.
Once the oil is hot, add the chicken and begin browning it. Add half the sauce and continue cooking until the meat is coated. Reduce the heat to medium.
Meanwhile, in the large pot, start cooking the rice noodles. Add in about 2 tablespoons of salt. Cook until al dente, about 8 minutes, then strain, reserving a half cup of the pasta cooking water.
To the wok, add in the other half of the minced shallot and garlic, and sweat into the chicken.
Once the alliums are fragrant, move everything in the pan to one side of the pan to make space. Crack the egg into the open space in the pan and scramble it. Then turn off the heat and let it sit until the noodles are ready to add in.
Once the noodles are fully cooked, add them to the wok with a splash more of the Pad Thai sauce as well as a little of the reserved noodle cooking water. Cook over medium heat until well coated. Turn off the heat and toss with the mung bean sprouts.
Plate up this beautiful dish and add the crushed peanuts on top. Add as much chili flakes as you’d like to spice up your life. Add some Thai basil for garnish. Use the lime wedges as garnish and to add a little kick of acid to finish. Boom! Thai food in your own home - take out who???
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