Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Fill a large pot or bowl with hot very hot water, soak the noodles until soft but still slightly firm. Takes about 10 minutes, they should be ready by the time that you need them in the wok.
Marinate the chicken in cornstarch and soy sauce mixture.
Combine pad Thai sauce ingredients in a bowl: tamarind/water, fish sauce, siracha, brown sugar.
Heat wok over medium high heat, add some oil and the garlic. Stir fry until fragrant (about 30 seconds).
Add chicken and marinade to wok, stir fry for about a minute.
If wok becomes dry add chicken stock 1-2 tablespoons at a time to keep chicken frying nicely. Continue until chicken is cooked (5-7 minutes).
Add noodles and pour the sauce over the top. Stir fry for 1-2 minutes.
Serve topped with coriander, green onion and nuts. Add fresh lime wedges for a brighter flavor on the plate.
