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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.
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brianolivia 1 year agoSomething seems missing from ingredients list. Prep calls for tamarind, but it's not on the list?
rjsongco 1 year ago
dakotarussell 2 years agoIt didn't taste much like other Pad Thai I've had... but it was still pretty good. I found both the ingredients list and recipe a little confusing. I had to read through several times and cross my fingers.
firemaple 4 years agoPrep time can be seriously reduced if the sauce is prepared ahead of time. I take a Qt size mason jar and make 7-8 times the sauce recipe at one time. Just seal it up and stash in the fridge, but be sure to give it a good shake to combine each time or things tend to settle. I like to cook the noodles in non boiling water, only because my tap water is quite hot and it avoids the wait time for bringing a pot of water to a boil. You can prepare according to the directions on the package if your water isn't as hot as mine. The pasta can be cooked in very hot tap water rather than boiling, I find that they take about 10 minutes to cook that way but that the timing works very well If you have a nut allergy sunflower seeds work nicely instead of the cashews. [I posted this recipe.]