Pad Thai (Thai stir-fry)
Course: main courses, chicken & poultry, fish & seafood, rice & noodlesCuisine: ThailandDifficulty: EasyServings
3
servingsPrep timeminutes
Cooking time
45
minutesTotal timeminutes
Ingredients
150 g dry rice noodles
200 g chicken
100 g peeled & deveined shrimps
100 g fried tofu
20 g chopped sweet radish
2 egg
1 clove chopped garlic
50 g chopped shallot
100 g beansprouts
50 g garlic chives (extra more for garnish)
50 g crushed roasted peanut (extra more for garnish)
1 lime (cut into wedges)
1 Tbsp chilis
2 Tbsp vegetable oil
3 Tbsp fish sauce
3 Tbsp palm sugar
2 Tbsp tamarind (paste)
3 Tbsp water
Steps
- sauce: In a sauce pan, add the fish sauce along together with palm sugar, tamarind paste, and water.
Stir and cook until the palm sugar completely caramelized. Set aside.
- Soak the rice noodles in hot water for 3-5 minutes or until the noodles turn from translucent to completely white, then drain them. Set aside.
Chop the garlic, shallot and peanut.
Cut the chicken & fried tofu into small pieces.
- Heat vegetable oil over high heat in a wok or a large pan.
Add the chicken breast and stir until fully cooked through for 3-5 minutes.
Add chopped garlic and shallots. Sauté for about 30-60 sec.
- Add shrimps, tofu, and radish. Stir and cook until the shrimp develop color.
Make room for the egg by pushing all to one side of the wok/pan, and gently crack the eggs in. Scramble the eggs and let the eggs set all the way.
- Add the noodles and pour with sauce mixture. Mix all together and let the noodles absorb all the liquid.
NOTE: The noodles should be soft and chewy. Pull a strand out and taste, if the noodles are too hard (not cooked), add a little bit of water and cook for a couple minutes more.
Add beansprouts, garlic chives, and peanuts.
Turn off the heat and toss just to mix.
- Garnish the Pad Thai with some chopped peanut, garlic chives, chili, and lime wedges.
