Recipe: Chicken Pad Thai

Pad Thai should not be smothered in a bright red sauce.  I don't know even what that is.  Also any recipe that does not include tamarind, is not authentic.  This dish really epitomizes the complex flavours in Thai food - a bit sour, sweet, spicy and salty... but all perfectly balanced.

This recipe has a lot of ingredients, and you'll have to visit an Asian grocer (so much fun!) but the dish comes together quickly and you can be creative with the protein options - add shrimp, substitute chicken for more tofu for a vegetarian option, etc. 

Serves 4

-8oz wide cut rice vermicelli noodles
-1 large chicken breast, thinly sliced crosswise
-1 large egg, beaten
-1 medium onion, thinly sliced
-half a red bell pepper, thinly sliced
-4 oz extra firm tofu, cut into 1/2" sticks
-2 cups of bean sprouts
-2 cloves garlic
-1 green onion stalk, thinly sliced crosswise
-1/4 cup of fresh cilantro, thinly sliced crosswise
-1/3 cup peanuts, blanched and toasted, coarsely chopped
-1/2 cup chicken stock
-1 tbsp of soy sauce
-1 tbsp of cornstarch
-1/2 tsp black pepper
-2 tbsp vegetable oil

Pad Thai Sauce:
-1 1/2 tbsp of tamarind paste
-2 tbsp fish sauce
-2 tsp chili paste
-1 1/2 tbsp white sugar
-juice of half a lime
Note:  If you like your noodles more saucy, you can double the ingredients for the Pad Thai sauce.

• Boil a large pot of water.  Once boiling, turn off heat and add noodles.  Stir to prevent them from sticking.  The noodles need to soak for about 10 min.  They are ready and need to be drained when they have softened and you can bite through but they still have some chew.  Do not over soak or they will turn to mush.
• While the noodles are soaking, marinate the chicken by evenly coating in cornstarch.  Add soy and stir to coat.
• Prepare all the vegetables by slicing and setting aside.
• Combine all the ingredients for the pad Thai sauce.
• Heat a large skillet over medium-high heat and add 1 1/2 tbsp of vegetable oil.
• Add onions and cook until fragrant, about 30 sec.
• Add chicken and garlic. Break up and loosen the chicken and cook until no longer pink.
• Add chicken stock, and scrape up any brown bits from the bottom of the pan. 
• Add the drained noodles and coat in chicken stock by gently lifting and turning the noodles. 
• Make a little opening by spreading all the noodles to the outer edges of the pan.  Add remaining 1/2 tbsp of vegetable oil.  Add egg and scramble it for a minute.  Continue lifting and turning noodles to incorporate egg.
• Add tofu, bell peppers, bean sprouts, tamarind sauce, and black pepper.  Gently combine all ingredients and cook for a minute.
• Add cilantro and green onions.  Taste-test a noodle, and add more fish sauce if needed to adjust seasoning.
• Garnish with peanuts and more cilantro leaves.  Serve immediately.