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Pad Thai with Chicken

Source of Recipe

Philip and Donna Scovis family recipe (with some modifications)


Recipe Introduction

This recipe was originally a shrimp dish, but I have adapted it for use with chicken. I would also like to try it with tofu at some point. (I have seen it with beef or vegetables too)The sauce can be made in large batches and stored in the freezer. This cuts down the prep time and mess for future iterations. I am told, however, that when you take it out of the freezer, it has the same consistency as when you put it in (i.e., it doesn't freeze solid).Other than that, I have tried to stay fairly close to the original recipe. I omitted carrots, since we're not a big fan, and my modified recipe calls for the green onions to be gently sauteed (since that is the way I have seen it in most restaurants). Other than that, it's very close. Enjoy!

List of Ingredients

SAUCE INGREDIENTS (note: makes enough for about 2 recipes)
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1/2 cup sugar
1/2 cup fish sauce
1/2 cup tamarind syrup
1/4 cup peanut butter
1/4 cup rice vinegar
1/4 cup sriracha sauce
4 tbsp sesame oil

DISH INGREDIENTS
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8 oz wide rice noodles
4 tbsp soy sauce
4 tsp corn starch
2 eggs, beaten
6 cloves garlic, minced
3 green onions, white parts chopped in 1/2-inch wheels, green parts chopped in 1-inch pieces
2 large chicken breasts, diced
1 cup bean sprouts
1/4 cup coarsely chopped peanuts


Recipe

1. Blend all sauce ingredients in blender until smooth. Unneeded sauce can be stored in freezer for future use.

2. Dissolve corn starch in soy sauce, and add to chicken to marinade.

3. Soak noodles 30 minutes in a bowl of very hot tap water.

4. Heat a little oil in a very large nonstick skillet. Add eggs, spreading them into a thin layer. When cooked, remove from the pan and slice into thin "noodles".

5. Add a bit more oil to the pan, and brown the chicken. Remove and set aside.

6. Add more oil to the pan and heat it up well. Add garlic and green onions and sautee until slightly tender. Add the drained noodles. Stir with tongs until they are totally cooked, and a little "gummy". Add a cup of the sauce (direct from the freezer is ok), and stir until coated. Add egg, bean sprouts, and chicken, and cook a minute or so.

7. Move to plates and top with chopped peanuts. (A sprig of basil is nice too)