Chicken Pad Thai: Cut the chicken (boneless chicken breasts or thighs) into ½" pieces and season with salt and pepper. Heat 1 tablespoon olive oil in large pan over high heat. Add the chicken and sauté for 4-5 minutes, tossing occasionally. The chicken should be lightly golden browned on the edges and cooked through.
Drain water immediately. In a medium sized bowl, mix brown sugar, fish sauce, soy sauce, and tamarind puree (or ketchup and rice vinegar). Set the pad Thai sauce aside. Preheat a large pan or a wok to medium-high heat. Add 2 tablespoons of oil, garlic, onion and ginger, and sauté for 1 minute.
How to make pad Thai sauce. Total Time: 25 minutes. Use a blender to combine the garlic and shallots into a smooth mixture, also add 1/3rd of the water. Heat oil in a large non-stick wok pan or cooking pot over medium heat, add mixed garlic and shallots, and cook until golden. Add palm sugar and fish sauce.
To make pad Thai sauce, add palm sugar and water to a heat-proof bowl and melt it in the microwave. Then add the tamarind and fish sauce to the bowl and mix everything well. Heat the wok/pan over medium-high heat, drizzle oil, and stir-fry the tofu and prawns for 2-3 minutes or until cooked through.
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how to make pad thai
