Chicken Pad Thai

chicken pad thai


4 cups cubed chicken breast

4 cups diced onions

24 oz rice noodles

3 cups bean sprouts

1 cup crushed roasted peanuts

For the sauce:

1/4 cup chili garlic sauce

1/2 cup rice wine vinegar

1 cup peanut oil

5 cups tamarind juice

1 Tbsp roasted vegetable or chicken stock paste

3 Tbsp raw sugar


Add oil to saute pan and cook chicken until done. Set aside. Add onions to pan and cook until tender. While onions are cooking, mix all sauce ingredients together. Add rice noodles to pan and pour sauce over. Cook until noodles are tender. On a sheet pan, spread chicken, bean sprouts and peanuts. Then top with noodle mixture. Let cool and serve.

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