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Chicken Pad Thai Recipe

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Momma Kat



2/3 cup tamarind concentrate (HIGHLY recommended but if you can't find it, sub with 1/4-1/3 cup fresh lime juice)

2 teaspoons - 1 tablespoon Thai red chili sauce (Sambal Oelek) or Sriracha to taste)(I like mine spicy so I usually add about 3/4 tablespoons)

5 tablespoons fish sauce (highly recommended)**

3 tablespoons oyster sauce (recommended - use gluten free if necessary) or low sodium soy sauce (use gluten free tamari or coconut aminos for paleo friendly version)

3 tablespoons coconut sugar (or brown sugar)

Pad Thai

6 ounces dry rice noodles
1 T. cooking oil (avocado oil for a healthier version)
1 chicken breast, sliced thinly
2 garlic cloves, minced
1 t. freshly grated ginger
1 shallot, diced
1/3 c. grated carrots
1 red or green bell pepper, thinly sliced (I used a combo of both for color, but you totally don't have to)
1 large egg, lightly beaten
1 lime wedge
Salt, black pepper and more fish sauce to taste
1 1/2 T. tomato paste (optional if you want it to taste like the North American style as the authentic Thai version does not use this)
Garnish & toppings
Chopped fresh cilantro, bean sprouts, chopped roasted peanuts, green onions and additional lime wedges


Prepare the rice noodles according to package instructions. (I usually just soak it for 6-7 minutes in very hot water). They should be soft but not mushy. Drain and immediately rinse under cool water and set aside in colander.
While the noodles are cooking, whisk together the sauce ingredients in a medium bowl. If you prefer a sweeter pad thai - add additional sugar. For a spicier version, add additional chili paste.
Heat the oil in a large wok or non-stick skillet over high heat. Add the chicken and cook until browned and mostly cooked through (about 3-4 minutes). Stir in the ginger, garlic and shallots and cook for about 30 seconds, until fragrant. Add the carrots and bell pepper and cook for 1-2 minutes, until tender crisp. Push all the ingredients over to one side of the pan. Pour the beaten egg and scramble directly in the skillet.
Add noodles and pour the sauce over top. Toss with tongs to evenly coat noodles while allowing the sauce to simmer and thicken up. Remove from heat (do not overcook the noodles or they will get soggy).
Squeeze in juice from lime wedge and adjust seasoning by adding some salt, black pepper, fish sauce, (tomato paste - if using) and chili paste.
Serve hot on a large platter with garnishes by sprinkling on cilantro, bean sprouts, peanuts and green onions and additional lime wedges on the side.




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