What To Know
- Top the pad thai with a fried egg for an extra layer of richness.
- Yes, you can use rice noodles or soba noodles as a substitute for pad thai noodles.
- Leftover pad thai can be stored in an airtight container in the refrigerator for up to 3 days.
Craving a spicy and flavorful pad thai? Look no further! This comprehensive guide will teach you how to make chicken pad thai spicy, turning this classic Thai dish into a tantalizing taste sensation.
Ingredients
For the Pad Thai Noodles:
- 1 package (8 ounces) dried pad thai noodles
- 2 cups warm water
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
For the Sauce:
- 1/2 cup tamarind sauce
- 1/4 cup fish sauce
- 1/4 cup peanut butter
- 1/4 cup brown sugar
- 1 tablespoon Sriracha (or more, to taste)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
For the Garnish:
- Bean sprouts
- Chopped peanuts
- Lime wedges
- Cilantro
Instructions
Prepare the Noodles:
1. Soak the pad thai noodles in warm water for 10 minutes, or until softened. Drain well.
Marinate the Chicken:
1. In a bowl, combine the chicken, soy sauce, rice wine vinegar, cornstarch, ginger, garlic powder, and cayenne pepper. Stir to coat.
2. Marinate for at least 30 minutes, or up to overnight.
Make the Sauce:
1. In a small saucepan, whisk together the tamarind sauce, fish sauce, peanut butter, brown sugar, Sriracha, soy sauce, and rice vinegar.
2. Bring to a simmer over medium heat, stirring occasionally.
Cook the Chicken:
1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned on all sides.
3. Drain off any excess liquid.
Combine the Pad Thai:
1. Add the drained noodles to the skillet with the chicken.
2. Pour the sauce over the noodles and toss to coat.
3. Cook for 5-7 minutes, or until the noodles are heated through and the sauce has thickened.
Garnish and Serve:
1. Transfer the pad thai to a serving dish and garnish with bean sprouts, peanuts, lime wedges, and cilantro.
2. Serve immediately with additional Sriracha or cayenne pepper on the side, for those who desire extra heat.
Leveling Up the Spice
For a Medium Spicy Pad Thai:
- Use 1 tablespoon of Sriracha in the sauce.
- Add 1/4 teaspoon of red pepper flakes to the chicken marinade.
For a Spicy Pad Thai:
- Use 2 tablespoons of Sriracha in the sauce.
- Add 1/2 teaspoon of red pepper flakes to the chicken marinade.
For an Extra Spicy Pad Thai:
- Use 3 tablespoons of Sriracha in the sauce.
- Add 1 teaspoon of red pepper flakes to the chicken marinade.
Tips for the Perfect Pad Thai
- Use authentic pad thai noodles for the best texture and flavor.
- Don’t overcook the noodles, as they should retain a slight chewiness.
- Adjust the amount of Sriracha and cayenne pepper to your desired spice level.
- Serve the pad thai immediately for the freshest flavor.
Variations
- Add other vegetables to the pad thai, such as bell peppers, carrots, or broccoli.
- Use tofu or shrimp instead of chicken for a vegetarian or seafood option.
- Top the pad thai with a fried egg for an extra layer of richness.
The Final Word: A Spicy Symphony
Making chicken pad thai spicy is a culinary adventure that will tantalize your taste buds. Follow this guide and experiment with the spice levels to create a dish that perfectly suits your palate. Bon appétit!
FAQ
Q: Can I use other types of noodles for pad thai?
A: Yes, you can use rice noodles or soba noodles as a substitute for pad thai noodles.
Q: What can I do if my pad thai is too spicy?
A: Add a splash of coconut milk or heavy cream to balance the heat.
Q: How long can I store leftover pad thai?
A: Leftover pad thai can be stored in an airtight container in the refrigerator for up to 3 days.
