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Pad Thai (Thai stir-fry)

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Ingredients

Adjust Servings:
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
sauce
3 Tbsp fish sauce
3 Tbsp palm sugar
2 Tbsp tamarind paste
3 Tbsp water

Pad Thai (Thai stir-fry)

Cuisine:
  • 45 mins
  • Serves 3
  • Easy

Ingredients

  • sauce

Directions

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Pad Thai (Thai stir-fry)

is a stir-fried rice noodles and commonly served as a street food in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs, tofu, shrimps, Thai-sweet radish, garlic, shallots, and served with lime wedges, chopped roasted peanut, beansprouts, and garlic chives. The most important part of this recipe is the sauce. Pad Thai sauce is really simple to make, it only needs 3 main ingredients. The sweetness from palm sugar, the sourness from tamarind, and the saltiness from fish sauce. So, don’t be tempted to buy an instant package of Pad Thai sauce, they never taste as good as fresh.

Note:

  • Make sure all the ingredients are ready to hit the pan. So, cut all the vegetables, chicken and tofu. Chop the garlic, shallots, sweet radish, peanut.
  • Many different brands of tamarind paste varies in acidity, so you may need to adjust this amount after making it the first time.
  • If you use fresh rice noodles, then you will need to use around 200-230 g of noodles and you don’t need to soak them in the water.

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Steps

1
Done

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.

2
Done

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.

3
Done

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.

4
Done

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.

5
Done

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.

6
Done

Garnish the Pad Thai with some chopped peanut, garlic chives, chili, and lime wedges.

Stephanie

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