Pad Thai
Ingredients
- 125 g4oz chang's pad thai dried rice sticks)
(note 1
- 1 ½ tbsptamarind puree)
, not concentrate (note 2
- 3 tbspbrown sugar
packed
- 2 tbspfish sauce)
(note 3
- 1 ½ tbspoyster sauce)
(note 4
- 2 tbspvegetable or canola oil
- ½onion)
, sliced (brown, yellow
- 2garlic cloves
, finely chopped
- 150 g5oz chicken breast
or thigh
- 2eggs
, lightly whisked
- 1 ½ cbeansprouts
- ½ cfirm tofu
cut into 3cm / 1 1/4" batons, see photo
- ¼ cgarlic chives
cut into 3cm / 1 1/4" pieces
- ¼ cfinely chopped peanuts
- lime wedges)
(essential
- ground chilli or cayenne pepper)
(optional
- more beansprouts
Directions
- 1
Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
- 2
Mix Sauce in small bowl.
- 3
Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
- 4
Add chicken and cook for 1 1/2 minutes until mostly cooked through.
- 5
Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
- 6
Add bean sprouts, tofu, noodles then Sauce.
- 7
Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
- 8
Add garlic chives and half the peanuts. Toss through quickly then remove from heat.
- 9
Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.
Pad Thai
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About this Recipe
Craving that perfect plate of Pad Thai, brimming with sweet, sour, and savory flavors, but don't want to order takeout? This recipe brings restaurant-quality Pad Thai right to your kitchen, ready in just 30 minutes using ingredients you can easily find at your local supermarket.
What makes this Pad Thai stand out is its ability to deliver the beloved flavors of your favorite Thai restaurant without the need for obscure ingredients or complex techniques. It’s crafted to achieve that delicate balance of sweet brown sugar, tangy tamarind, savory fish sauce, and rich oyster sauce, making it incredibly approachable while still tasting authentically delicious. You'll achieve a fantastic Pad Thai experience that skips the "funk" of ultra-traditional versions, which can sometimes be a bit intense for the everyday palate.
Prepare for a delightful interplay of textures and tastes. You'll savor tender chicken and soft tofu mingling with slippery rice noodles, all coated in a vibrant, complex sauce. The fresh crunch of bean sprouts and the aromatic punch of garlic chives provide essential contrasts, while a generous scattering of chopped peanuts adds a satisfying nutty finish. Each bite offers a harmonious blend of tangy, sweet, and umami notes, creating a truly satisfying main dish that's both comforting and exciting.
Customization & Variations
This Pad Thai recipe is wonderfully flexible. While chicken is featured here, feel free to swap it for prawns or shrimp for a seafood twist, or even another protein of your choice. You can adjust the heat level to your preference with an optional sprinkle of ground chili or cayenne pepper. Remember, lime wedges are an essential garnish for that bright, zesty finish.
Serve this delectable Pad Thai immediately, garnished generously with fresh lime wedges and extra bean sprouts, perfect for a quick weeknight dinner or a delightful weekend meal that truly satisfies.