Elevate your home cooking: how to make restaurant-style chicken pad thai right now

Indulge in the tantalizing flavors of Thailand with this restaurant-style chicken pad thai recipe. This dish will transport you to the bustling streets of Bangkok, where the sweet, sour, and savory notes dance together in harmony. With step-by-step instructions and a blend of authentic ingredients, you can recreate this culinary masterpiece in your own kitchen.

Ingredients

For the Pad Thai Noodles:

• 8 ounces dried flat rice noodles
• 1/2 cup warm water

For the Sauce:

• 1/4 cup tamarind paste
• 1/4 cup fish sauce
• 1/4 cup palm sugar or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon ground chili powder

For the Stir-Fry:

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 4 cloves garlic, minced
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1 lime, cut into wedges

Instructions

1. Soak the Noodles

• In a large bowl, soak the rice noodles in warm water for 10-15 minutes, or until softened.

2. Prepare the Sauce

• In a separate bowl, whisk together the tamarind paste, fish sauce, palm sugar, rice vinegar, soy sauce, and ground chili powder.

3. Cook the Chicken

• In a large skillet or wok over medium-high heat, cook the chicken strips until golden brown and cooked through. Remove the chicken from the pan and set aside.

4. Sauté the Aromatics

• In the same pan, add the garlic and green onions and sauté until fragrant, about 30 seconds.

5. Add the Noodles

• Drain the noodles and add them to the pan. Toss to coat with the aromatics.

6. Add the Sauce

• Pour the prepared sauce over the noodles and stir to combine. Cook for 2-3 minutes, or until the noodles are heated through and the sauce has thickened.

7. Add the Chicken and Toppings

• Return the chicken to the pan and stir to combine. Add the cilantro, peanuts, and lime wedges and toss to mix.

8. Serve

• Serve the pad thai immediately, garnished with additional cilantro, peanuts, and lime wedges.

Tips for Restaurant-Style Pad Thai

• Use authentic tamarind paste for the most authentic flavor.
• If you don’t have palm sugar, use brown sugar as a substitute.
• Adjust the amount of chili powder to your desired spice level.
• For a vegetarian version, replace the chicken with extra vegetables such as broccoli, carrots, or bell peppers.
• Serve with a side of bean sprouts, cucumber, and lettuce for a refreshing touch.

The Secret to Pad Thai Perfection

• The key to a successful pad thai is the balance of flavors. Experiment with the proportions of the sauce ingredients until you find the perfect combination that suits your taste.
• Don’t overcook the noodles. They should be soft but still have a slight chewiness.
• Use a large pan or wok to prevent the noodles from sticking together.
• Toss the pad thai constantly while cooking to ensure even distribution of the sauce.

Elevate Your Pad Thai Game

• Add a touch of heat with a dash of Sriracha or chili oil.
• Experiment with different vegetables such as snap peas, asparagus, or mushrooms.
• Top with a poached egg for a rich and creamy touch.
• Serve with a side of crispy wontons or spring rolls for a complete meal.

The Ultimate Pad Thai Experience

This restaurant-style chicken pad thai recipe will satisfy your cravings for authentic Thai flavors. With its perfect balance of sweet, sour, and savory notes, it’s sure to become a staple in your culinary repertoire. Whether you’re hosting a dinner party or simply indulging in a comforting meal, this dish will transport you to the vibrant streets of Thailand.

Answers to Your Questions

1. Can I use other types of noodles for pad thai?

Yes, you can use other types of flat rice noodles, such as sen chan or sen lek.

2. What if I don’t have tamarind paste?

You can substitute tamarind concentrate or lime juice.

3. How long can I store leftover pad thai?

Leftover pad thai can be stored in an airtight container in the refrigerator for up to 3 days.