Pad Thai- we dual again

So some of you may know that me and pad thai have this love hate relationship... love to eat it out... hate to make it at home... since I can't EVER get it to taste right. After many many recipes I think I've found the winner. It comes from a woman in my pottery class from last summer. She brought this dish to the final class for potluck. I asked her for the recipe, she gave me her email... I then lost her email. I was BUMMED!!! It wasn't until last month when I was packing up all my belongings that I found the torn off piece of paper with her email. SCORE!!!! I emailed her immediately... and she wrote me back... love her

So now I bring it to you dear readers, since I love you, and always have to share :) OH only change I did was I used shrimp instead of chicken... since I had it on hand... and didn't have any chicken.


Easy Chicken Pad Thai
recipe by my awesome pottery class friend

Ingredients: Serves 2

Marinade for Chicken: 1 tsp cornstarch dissolved in 3 Tb soy sauce
1 to 11/2 cups raw chicken breast

8 oz thai rice noodles
4 cloves garlic mince
3 cups fresh bean sprouts
3 green onions, sliced
1 cup fresh cilantro
1/3 cup crushed or roughly chopped peanuts
1/4 chicken stock
1/8 tsp white pepper

Pad Thai sauce:
3/4 Tb tamarind paste dissolved in 1/4 cup warm water
2 1/2 Tb fish sauce
1-3 tsp chili sauce (more if you like it spicy)
3 Tb brown sugar

Oil for stir frying
Lime wedges for serving


Bring a large pot of water to boil, then remove from heat and add rice noodles. Allow the noodles to soak while you prepare other ingredients. You will be frying these noodles later so they need to be softened but still a little crunchy. Drain and rinse with cold water and set aside.

Make Pad Thai sauce and set aside.

Slice chicken in strips and pour marinade over chicken. Set aside.

Heat wok. Add oil and garlic and stir fry until browned. Add chicken and marinade and stir fry. As chicken fries, add chicken stock as needed until chicken is cooked. Add noodles to wok and pour Pad Thai sauce over all. Toss noodles like a salad and keep stir frying for about 1-2 minutes. Add bean sprouts and sprinkle pepper. Cook another minute or two until noodles are chewy-sticky.

Taste test and add more fish sauce as you like tossing well.

Serve noodles topped with cilantro, green onions, and chopped nuts. Add fresh lime wedges-squeeze some lime over top all as desired.