Recipe for: Stir-Fried Chicken Pad Thai
|8 oz||baby tatsoi|
|7 oz||rice noodles|
|¼ cup||peanut butter|
|2 Tbs||soy sauce|
|2 Tbs||sesame oil|
|1 Tbs||chilli paste|
|1 Tbs||tamarind concentrate|
1. Prepare the ingredients:
Boil a pot of water on high. Halve the tatsoi lengthwise. Roughly chop the peanuts. Peel and finely chop the garlic & ginger. Cut the lime into quarters. Roughly chop the cilantro. Thinly slice the chicken.
2. Cook the noodles:
Once the water is boiling, turn off the heat and completely submerge the rice noodles. Let stand for 5 minutes. Drain and rinse with cold water.
3. Make the peanut sauce:
To make the peanut sauce, combine the peanut butter, soy sauce, mirin, tamarind concentrate and juice of 2 lime wedges in a small bowl. Add as much chilli paste as you’d like, depending on how spicy you’d like the dish to be.
4. Cook the chicken:
Season the chicken with salt and pepper. In a large pan, heat 2 teaspoons of oil on high until hot. Add chicken and cook 3 to 5 minutes until browned, stirring occasionally. Transfer the chicken to a plate, leaving any drippings in the pan.
5. Stir-fry the vegetables:
Add 2 teaspoons of oil to the pan and lower to medium-high. Add the garlic and ginger and cook about 30 seconds, stirring frequently. Add the baby tatsoi and ¼ cup of water. Season with salt and cook 2 to 3 minutes, until the tatsoi starts to wilt. Rinse the cooked rice noodles under cold water once more and add to the pan along with the peanut sauce, half of the chopped peanuts and half of the cilantro.
6. Add the chicken & plate your dish:
Add the chicken, along with any remaining juices on the plate, to the noodle mixture and cook for 1 minute until heated through. Remove from heat and stir in the sesame oil. Divide between 2 dishes and top with the remaining cilantro and chopped peanuts. Garnish with the remaining lime wedges.
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