- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
Pad Thai Sauce
ingredients
- 2 ounces tamarind paste
- 1/2 cup boiling water
- 1 tablespoon San-J Umami Tamari Splash
- 2 tablespoons San-J Umami Tamari Splash
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 ounces palm sugar
Fried Chicken
ingredients
- 8 ounces boneless, skinless chicken breast, butterflied and tenderized
- 2 tablespoons San-J Umami Tamari Splash
- Kosher salt
- 1 cup all purpose flour
- 1/4 cup cornstarch
- 1 beaten egg
Stir Fried Noodles
ingredients
- 1/2 cup bean sprouts
- 2 shallots, chopped
- 3 garlic cloves
- Rice noodles, cooked
- 2 beaten eggs
- 1/4 cup peanuts
- 1/4 cup Chinese garlic chives
- Kosher salt, to taste
Method
Step 1
To make the Pad Thai Sauce: Place tamarind paste into the boiling hot water. After about 90 seconds the tamarind will loosen and you'll be able to stir it into a runny paste. Press the paste threw a mesh strainer and add San-J Tamari Splash, San-J Tamari Soy Sauce, oyster sauce, fish sauce, and palm sugar. Stir until well combined and set aside.
Step 2
For the fried chicken: Marinate the chicken with San-J Tamari Umami Splash for 1-2 hours. Combine flour and cornstarch with egg and club soda. Fry chicken for 6 minutes or until 165°F internally.
Step 3
To make the noodles: add a splash of neutral oil to a wok and fry shallots for 2 minutes, then add garlic for 60 seconds. Add cooked rice noodles and stir on high heat for 2-3 minutes. Add in the Pad Thai sauce and stir for an additional 2 minutes. Beat in eggs and scramble into the noodles. Add bean sprouts, chives, and peanuts. Stir for 2 minutes. Add a few splashes of water if the noodles are too dry. Serve with a wedge of lime and chicken!