I looked in several grocery stores for tamarind ( the staple for making Pad Thai). This Chicken Pad Thai is made WITHOUT tamarind. If you’re living in a place where Asian ingredients are hard to find then this Chicken Pad Thai recipe is the perfect recipe for you.
I had some leftover barbecued chicken I needed to use and decided to try it in Pad Thai. I was very excited to learn it was delicious. I love when I can create a different dish with leftovers.
This Chicken Pad Thai has just a hint of heat. Since I not only couldn’t find tamarind I also couldn’t find red chilies so I substituted a jalapeno. With all the ingredients I couldn’t find I was happy to know how versatile this recipe is.
Chicken Pad Thai
- 3/4 pound boneless chicken breast, cut into small pieces
- 1 1/2 tablespoons soy sauce
- 9 ounces pad Thai or Japanese noodles
- 2 tablespoons vegetable oil
- 4 green onions, sliced, divide the white from the green
- 4 cloves garlic, minced
- 1 red chili (I used jalapeno) sliced
- 1 tablespoon ginger, peeled and grated
- 3 cups bean sprouts
- 1 egg, slightly whisked
- 1/3 cup dry roasted peanuts, roughly chopped
- 1 lime, sliced into wedges
Pad Thai Sauce (without tamarind)
- 1/3 cup chicken stock
- 3 tablespoons rice vinegar (or white)
- 1 tablespoon lime juice
- 4 tablespoons light brown sugar
- 1 tablespoons soy sauce
- 1/8 teaspoon black pepper
- Add prepared chicken to a zip top bag or medium bowl with the soy sauce and set aside.
- Combine in a medium jar or bowl all the pad Thai ingredients.
- Shake to dissolve the sugar and set aside.
- Bring a large pot of water to a boil.
- Add noodles and cook just until tender or according to the package directions.
- Pour into colander, rinse with cold water to stop the cooking process and set aside.
- Heat a wok or large frying pan over medium high heat.
- Drizzle in the oil and add only the white portion of the onions.
- Stir fry 1 minute to release the fragrance.
- Add the chicken and stir fry 3 to 4 minutes or until cooked.
- Add the garlic, sliced pepper,ginger and bean sprouts.
- Saute another 1 to 2 minutes or until vegetables are tender.
- Push the vegetables to the side, add the egg and stir quickly to scramble.
- Combine with the vegetables.
- Add prepared noodles plus 3 to 4 tablespoons of the pad Thai sauce.
- Use thongs to lift and turn noodles.
- Once the sauce is absorbed add more; continue this process until all the sauce has been used and is absorbed.
- Garnish with the peanuts, green portion of the onions and lime.
This recipe is from Lady Behind The Curtain
*You can add 2 tablespoons of fish sauce