Crispy Chicken Pad Thai
2
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
Chicken, Pasta & NoodlesOccasion
EntertainingIngredients
Pad Thai Sauce
- 2 oz tamarind paste
- 1/2 cup boiling water
- 1 tbsp San-J Umami Tamari Splash
- 2 tbsp San-J Tamari Soy Sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 2 oz palm sugar
Fried Chicken
- 8 oz boneless, skinless chicken breast, butterflied and tenderized
- 2 tbsp San-J Umami Tamari Splash
- Kosher salt, to taste
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 beaten egg
- club soda (just enough for the consistency of a thick batter)
Stir Fried Noodles
- 2 shallots, chopped
- 3 garlic cloves
- rice noodles, cooked
- 2 beaten eggs
- 1/2 cup bean sprouts
- 1/4 cup Chinese garlic chives
- 1/4 cup peanuts
- Kosher salt, to taste
- lime wedges, for serving
Directions
- To make the Pad Thai Sauce: Place tamarind paste into the boiling hot water. After about 90 seconds the tamarind will loosen and you'll be able to stir it into a runny paste. Press the paste through a mesh strainer and add San-J Tamari Splash, San-J Tamari Soy Sauce, oyster sauce, fish sauce, and palm sugar. Stir until well combined and set aside.
- For the fried chicken: Marinate the chicken with San-J Tamari Umami Splash for 1-2 hours. Combine flour and cornstarch with egg and club soda. Fry chicken for 6 minutes or until 165°F internally.
- To make the noodles: add a splash of neutral oil to a wok and fry shallots for 2 minutes, then add garlic for 60 seconds. Add cooked rice noodles and stir on high heat for 2-3 minutes. Add in the Pad Thai sauce and stir for an additional 2 minutes. Beat in eggs and scramble into the noodles. Add bean sprouts, chives, and peanuts. Stir for 2 minutes. Add a few splashes of water if the noodles are too dry. Serve with a wedge of lime and chicken!
Recipe by @CookedbyMike
