**Classic Chicken Pad Thai Recipe**
** Servings:** 4-6 people
**Cooking Time:** 25-30 minutes
**Ingredients:**
* **Protein:**
+ 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
* **Noodles:**
+ 1/2 cup rice noodles (also known as rice stick noodles)
* **Vegetables:**
+ 2 cloves garlic, minced
+ 1 tablespoon grated fresh ginger
+ 1 cup mixed vegetables (e.g., bean sprouts, carrots, green onions, bell peppers)
+ 2 tablespoons toasted peanuts or cashews
* **Pad Thai Sauce:**
+ 3 tablespoons tamarind paste
+ 2 tablespoons palm sugar (or brown sugar)
+ 2 tablespoons fish sauce (or to taste)
+ 1 tablespoon soy sauce
+ 2 tablespoons vegetable oil
+ 2 tablespoons lime juice
+ 1 tablespoon chopped fresh cilantro (optional)
* **Seasonings:**
+ Salt
+ Black pepper
+ 2 tablespoons vegetable oil
* **Garnishes:**
+ Lime wedges
+ Chopped fresh cilantro (optional)
+ Toasted peanuts or cashews (optional)
**Cooking Steps:**
1. **Prepare the noodles:** Cook the rice noodles according to package instructions. Drain and set aside.
2. **Marinate the chicken:** In a medium bowl, combine the chicken, fish sauce, soy sauce, and 1 tablespoon of vegetable oil. Mix well and set aside for at least 15-20 minutes.
3. **Cook the chicken:** In a large wok or frying pan, heat 1 tablespoon of vegetable oil over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook the chicken until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
4. **Cook the aromatics:** In the same wok or frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and grated ginger and cook, stirring constantly, for 1-2 minutes or until fragrant.
5. **Add the mixed vegetables:** Add the mixed vegetables to the wok or frying pan and cook, stirring frequently, for 2-3 minutes or until they start to soften.
6. **Add the Pad Thai sauce:** In a small bowl, whisk together the tamarind paste, palm sugar, fish sauce, soy sauce, and 2 tablespoons of lime juice. Pour the sauce into the wok or frying pan and stir to combine with the vegetables.
7. **Add the cooked chicken and noodles:** Add the cooked chicken and cooked noodles to the wok or frying pan. Stir to combine with the sauce and vegetables.
8. **Season and serve:** Add salt and black pepper to taste. Transfer the Pad Thai to a serving platter or individual plates. Garnish with chopped fresh cilantro, toasted peanuts or cashews, and lime wedges.
**Tips for Correct Cooking Techniques:**
* Use a wok or large frying pan to cook the Pad Thai, as it allows for quick and even cooking.
* Stir the ingredients frequently to prevent burning and ensure even cooking.
* Adjust the amount of fish sauce and soy sauce to taste, as they can be quite strong.
* Use fresh and high-quality ingredients, especially the tamarind paste and fish sauce, to ensure the best flavor.
* Don't overcook the noodles or chicken, as they can become tough and rubbery.
**Variations and Swaps:**
* **Shrimp Pad Thai:** Replace the chicken with 1 pound of large shrimp, peeled and deveined.
* **Veggie Pad Thai:** Omit the chicken and add more mixed vegetables, such as mushrooms, bell peppers, and snow peas.
* **Vegan Pad Thai:** Omit the chicken, fish sauce, and soy sauce, and add more vegetables and tofu or tempeh. Replace the fish sauce with a vegan alternative, such as nama shoyu or tamari.
* **Spicy Pad Thai:** Add 1-2 teaspoons of sriracha or hot sauce to the Pad Thai sauce for an extra kick.
* **Gluten-free Pad Thai:** Use gluten-free soy sauce and tamari, and replace the rice noodles with gluten-free alternatives, such as rice-free noodles or zucchini noodles.
Enjoy your delicious and authentic Chicken Pad Thai!
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