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Chicken Pad Thai

Chicken Pad Thai

8 oz Thai Rice Noodles
2 pc large Chicken Breast
1 tsp Cornstarch
3 tbsp Soy Sauce
4 cloves Garlic, minced
1-2 Red Chilies (optional), minced
3 cups fresh Bean Sprouts
3 Green Onions, sliced
1/2 cup fresh Coriander or Cilantro
1/3 cup Peanuts, roughly chopped
Chicken Stock
Vegetable Oil
Lime wedges
Tamarind Paste, dissolve in 1/4 cup water
3 tbsp Fish Sauce
1-3 tsp Chili Sauce or Cayenne, to taste
3 tbsp Brown Sugar

Preheat sous vide to 140 F / 60 C.

Combine chicken, cornstarch dissolve in soy sauce. Put in a plastic bag and cook it in sous vide for about an hour and fifteen minutes. Make Pad Thai sauce by combining tamarind paste, fish sauce, 1/4 cup chicken stock, chili sauce or 1/2 tsp or more dried crushed chili or cayenne, and sugar together in a cup. Stir well to dissolve tamarind and brown sugar.

Taste-test for a tangy balance between sweet and sour. Add more sugar if too sour, more tamarind if too sweet.

Cook noodles in a large pot of boiling water. Stir to separate. Do not overcook.

Warm up a large frying pan over medium-high heat. Add 1-2 tsp of oil plus garlic. Stir-fry until fragrant. Add the chicken. When pan becomes dry., add a little chicken stock. Add noodles and pour Pad Thai sauce. Stir fry in 5 minutes, or until noodles are chewy 'al dente'.

Add bean sprouts and continue frying one more minute, or until noodles are cooked. Top with generous sprinklings if fresh coriander, spring onion, and chopped nuts. Add fresh lime wedges to be squeezed over before serving.

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