CHICKEN PAD THAI NOODLES

I am a noodle lover and will never miss an opportunity to order them when eating out, I sometimes make my own egg noodles too and eat them deep fried on top of a veggie chicken sweet and sour or in a simple stir fry, they are quite easy to make actually, will post more of that later, right now we move onto a new noodle experience altogether.

My knowledge of Thai food was mostly limited to their famous Green and Red curries or Tom yum, until I chanced upon this superb post by Pim aptly titled Pad Thai for beginners that got me thinking and prep work began in right earnest, the result is right in front of you!, though I tweaked the original according to my taste and liking, I was very happy with the end product, try it you will not be disappointed for sure...

Ingredients

• Rice noodles- 500 gms (I used regular flat noodles instead)


• Boneless chicken- 250 gms, sliced


• Peanuts- 2 tbsp


• Whole red chillies- a few


• Julienned vegetables- 2 cups(Carrots, capsicum, cabbage,mushrooms)


• Minced garlic- 1 tsp


• Seasoning + a few limes/lemons


• Eggs-2


• Tofu -few pieces


• Beansprouts(do add if you have at hand)


• Oil- 4-5 tbsp

for sauce-

• Tamarind paste- 2 tbsp


• Sugar 2 tbsp


• Paprika- 1 tsp


• Soya sauce- 1 tsp (instead of fish sauce)

Method-

Combine all the ingredients for the sauce and cook till sugar melts, adjust ingredients according to taste.Keep aside.Boil the noodles till done, drain in a colander and drizzle some oil to keep the noodles from sticking together.Heat oil in a wok add the chicken first, then after 2-3 minutes add tofu, garlic, peanuts and chillies followed by the sauce,( I did not cook individual portions, due to the fact that I was already making this for the two of us), add veggies and then noodles, if using eggs, at this point move all the noodles to one side of the pan and break an egg in the middle,let set for 10-15 seconds, season and toss well.Serve with fresh cut limes,extra ground peanuts and chilli powder, simply delicious!

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