Easy Pad Thai with Chicken Breast, Rice Noodles and Tamarind Marinade

Cooking Time

15 min

Prep Time

15 min

Servings

2

Skill Level

easy

One of Thailand’s national dishes, Pad Thai with Chicken Breast, is a deliciously easy recipe to prepare.

1

In a pot, bring water to a boil for noodles.

2

Peel carrot and cut into ¼-inch thick matchsticks. Remove root and tips from spring onions and cut into fine rings. Wash bean sprouts and let dry.

3

Wash lime in hot water, zest peel and squeeze juice. Coarsely chop peanuts. Finely chop cilantro with stems.

4

In a bowl, thoroughly whisk egg using a fork.

5

For marinade, in a bowl mix lime zest and juice, 3 or 6 tbsp.* water, 2 or 4 tbsp.* oil, tamarind extract and soy sauce. Season with salt and sugar. Cut chicken breast into about ½-inch thick strips and season with salt to taste.

6

Add rice noodles and salt to boiling water, take pot off heat and let sit, covered, for 3 minutes. Then, drain noodles and mix with 1 tbsp. oil in pot.

7

In a wok, or a large pan, heat oil and cook chicken breast on all sides at a high heat for 1 minute. Then add carrots and cook for another 2 minutes at medium heat, stirring occasionally.

8

Add tamarind marinade and bean sprouts to pan and cook for another 2 minutes at medium heat.

9

Add rice noodles to pan, mix thoroughly, and cook for another 30 seconds.

10

Stir in whisked egg and spring onions and cook at medium heat for 1 minute.

11

Serve Pad Thai on a flat plate and garnish with chopped peanuts and cilantro.

Ingredients

  • 1 chicken breast
  • 1 cup bean sprouts
  • 2 spring onions
  • 1 carrot
  • 1 lime
  • 1 bunch of cilantro
  • 7 oz. rice noodles
  • 1 egg
  • 3 tbsp. peanuts
  • 4 tbsp. soy sauce
  • 4 tsp. tamarind concentrate

Plus

  • 2 tbsp. vegetable oil
  • Salt
  • Pepper

Cooking Time

10

Servings

4

Skill Level

Easy

Cooking Time

90

Servings

6

Skill Level

Easy

Cooking Time

4

Servings

1

Skill Level

Easy