Panang Chicken Curry
Pad Thai is essentially a stir-fry and requires little more than chopping and stirring.
It comes together in less than a half-hour.
Some ingredients in this recipe may be unfamiliar.
The first are the noodles themselves: rice stick noodles, which are pale, translucent, flat and range from very thin to more than a quarter-inch wide. Unlike semolina pasta, rice stick noodles don’t need to be boiled; instead, you soak them in hot water until they’re tender.
Meanwhile, make a sauce from tamarind paste, now easily found in supermarkets.
The paste, made from the pulp of the tamarind pod, is very sour, but more complex than citrus.
Fish sauce (nam pla) is another important ingredient.
Made from fermented anchovies (and much like the garum of ancient Rome), it has an unappealing smell and a fabulous taste.
Honey and rice vinegar round things out.
- 2-3 cloves garlic, smashed and chopped in small pieces
- 2 tbsp cooking oil
- 2 tbsp tamarind sauce or lime juice
- 1/2 tsps sugar
- 2 tsps soy sauce
- 1/2 cup of water
- 1/2 yellow tofu, cut into small sticks
- 1 chive stalk, cut into 1 inch long chunks
- 100g of bean sprouts
- 50g small slice chicken
- 200g rice noodles
- 1 egg
Roasted Ground peanut, fresh bean sprouts, chives.
- Heat the oil in the wok over high heat.
- Add garlic cook until fragrant.
- Add chicken and tofu. Cook for 1 minute.
- Add egg, Stir to break the egg and cook.
- Low the heat to medium, Add noodles, and immediately add water, tamarind sauce or lime juice. Cook until noodle become soft.
- Add bean sprouts and chives, cook for few second
- Serve with roasted ground peanuts, fresh bean sprouts, chive, chili powder and lime.
- If you’re allergic to soy sauce can use salt instead.
- If you like Pad Thai with shrimp, you could use it instead of chicken.
- For vegetarian option, leave out the meat completely.