Chicken Pad Thai By Darlene Schmidt Thai Food Expert
INGREDIENTS
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8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
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1 to 1 1/2 cups chopped chicken breast or thigh
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Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
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4 cloves garlic, minced
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optional: 1-2 fresh red chilies, minced
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3 cups fresh bean sprouts
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3 green onions, sliced
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1/2 cup fresh coriander/cilantro
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1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
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1/4 cup chicken stock
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vegetable oil for stir-frying, and wedges of lime
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PAD THAI SAUCE:
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3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
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2 Tbsp. fish sauce, + more to taste
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1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
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3 Tbsp. brown sugar
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1/8 tsp. ground white pepper
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