Adapted from the Gourmet Cookbook
3 boneless skinless chicken breasts
2 cloves of garlic, pressed
3 tbsp soy sauce
2 tsp finely grated ginger root (peeled first)
1/3c + 1 tbsp seasoned rice vinegar
8 oz pad thai (rice) noodles
1 3/4 c chicken broth
3 c loosely packed cilantro sprigs, plus 1/4 cup loosely packed leaves
2 tbsp vegetable oil
2 tbsp toasted sesame oil
3 scallions, thinly sliced
Measure 1 tbsp of soy sauce, the garlic, ginger, and 1 tbsp of the vinegar into a sealable plastic freezer bag and put the chicken in the bag, shake to coat. Let the chicken marinate in the refrigerator for 60-90 minutes.
Heat a cast iron grill pan over high heat until it’s hot. Take the chicken out of the marinade and pat it dry. Reduce the heat to medium and grill the chicken until it’s cooked through, turning once. This should take about 12 minutes. Transfer the chicken to a cutting board, let it cool for 10 minutes, and cut crosswise into 1/4 inch slices.
In a small saucepan, simmer the stock, cilantro sprigs, vegetable oil and 2 tbsp of soy sauce. Remove from the heat and puree until smooth (immersion blenders are the best). Add 1/3c of the vinegar and the sesame oil and stir to combine.