Name: CHICKEN PAD THAI recipe by Soma Pradhan at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 Packet Rice Noodles- Cook as per the instructions on the packet; 1 cup Beans Sprout; 1 or 2 eggs; 1 cup shredded chicken; 1 lemon size tamarind; 1/3 rd cup palm jaggery; 1/2 cup Roasted and roughly crushed peanuts; 2 small carrot peeled and sliced; 1 cup flat beans; Salt to taste; 3 tbsp oil + 1 tbsp; 2 tbsp tomato ketchup; 1 tbsp green chili sauce; 1 tsp soy sauce

ABOUT CHICKEN PAD THAI RECIPE

Thai cuisine is a hot favorite of every Foodie. Its mild taste, rich nutty flavors, wholesome ingredients , nutritional value and great taste is the reason why almost every foodie is crazy about Thai Cuisine. This also contributes to the fact that Thailand is a hot Tourist Destination and People travel far just to have authentic Thai Food. Thai People generally consume noodles with a Chopstick. However, I have still not acquired that skill. Hence, I prefer using my Normal Spoon and Knife. Their dining etiquette include leaving little food on the plate which shows that their stomach is full and would not like to eat anymore. However that little food should not be rice and is considered as wastage. Thai people never lick fingers no matter how tasty the food is. And they never consume the last bite on the serving plate. Guess what ,Thai Food is so tasty but they never dare to ask for second serving. They would patiently wait to be asked. Chicken Pad Thai is one of the most sought after food in the gamut of Thai Food World. Lets learn how we can make it at home with simple everyday ingredients available in our kitchen. The only thing probably you have to look for is some good quality Rice Noodles.What You Need to make Chicken Pad Thai for 5 people.

Ingredients Serving: 4

1 Packet Rice Noodles- Cook as per the instructions on the packet
1 cup Beans Sprout
1 or 2 eggs
1 cup shredded chicken
1 lemon size tamarind
1/3 rd cup palm jaggery
1/2 cup Roasted and roughly crushed peanuts
2 small carrot peeled and sliced
1 cup flat beans
Salt to taste
3 tbsp oil + 1 tbsp
2 tbsp tomato ketchup
1 tbsp green chili sauce
1 tsp soy sauce

Instructions

Add hot water to tamarind and soak it for 10 minutes. Gently squeeze and extract its juice.
Heat 3 tbsp oil in a pan.
Add Chicken and cook for 2 minutes.
Add carrots and flat beans. Cook all the 3 for 5 to 6 minutes till chicken turns brown and vegetables turn soft.
At this point, add all the sauces, tamarind water and jaggery.
Let the jaggery melt.
Add cooked rice noodles, beans sprout, roasted peanuts and salt to taste.
Lower the flame . Take two big serving spoons and hold one on each hand.
Gently fold in everything together. Do it repeatedly till everything is well mixed.
Beat eggs separately. Add pinch of salt and pepper.
Cook the eggs till done. Shred it and add over thai noodles when serving.
The tamarind and jaggery give a very nice colour to the noodles.

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