Primor Tamarind Chicken Pad Thai

Tamarind is what makes pad thai taste like pad thai. Using purée instead of paste means no soaking or straining, and the sauce comes together in the time it takes to cook the noodles.

Ingredients

• 1/2 cup Primor Tamarind Purée
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 cup cooked rice noodles
• 1 chicken breast, sliced thin
• 1 cup carrots and green onions, chopped
• 2 cloves garlic, chopped

Method

1. Whisk the tamarind purée, soy sauce, and rice vinegar together and set aside.
2. Cook the rice noodles, drain, and rinse under cold water.
3. Sear the chicken in a hot pan or wok until browned, then remove.
4. Add the garlic and carrots to the same pan and cook for two minutes.
5. Return the chicken, add the noodles, and pour in the sauce.
6. Toss over high heat until everything is coated and the sauce thickens.
7. Finish with green onions and serve.

Notes

Rinsing the noodles in cold water stops them cooking and keeps them from turning to paste in the pan. Get the pan hotter than feels right. Pad thai needs high heat to char slightly rather than steam. Add crushed peanuts, lime, and chili flakes at the table. Shrimp or tofu work in place of the chicken.