Chef Toui Savangsengouthay
This traditional pad thai delivers well-balanced flavours, with tamarind’s hit of sour brightening the slightly sweet and spicy dish. For more heat, add extra sriracha. Chef Toui suggests pairing this dish with veggies or using it as a filling for lettuce wraps.
1/2 cup cooked rice noodles
1/2 chicken breast, sliced
1 Tbsp vegetable oil
1 garlic clove
1/2 cup bean sprouts
1 Tbsp soy sauce
1 Tbsp sugar
1/2 tsp salt
1 tsp tamarind sauce
1 tsp sriracha (or to taste)
1 Tbsp toasted peanuts, chopped fine
1 Tbsp bean sprouts
1 Tbsp green onion
1 wedge lime
- Soak noodles in cold water for about an hour until they soften.
- Drain noodles and reserve for later.
- Roast peanuts in oven to crisp up. Cool and chop.
- In a hot pan with vegetable oil and garlic, sauté chicken until done.
- Add noodles to a pot of boiling water for about 10 seconds.
- Drain noodles, then add them to the pan.
- Stir in soy sauce, sugar, salt, tamarind sauce and sriracha.
- Mix in the egg and cook a minute before adding bean sprouts.
- Dish out on plate and garnish with bean sprouts, peanuts, green onion and lime.
Yield 1 serving
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