Pad Thai

Pad Thai

from recipetineats.com
Mains
30 min
2 servings
650 kcal / serving

Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))

Ingredients

  • 125 g4oz chang's pad thai dried rice sticks ((note 1))
  • 1 ½ tbsptamarind puree (, not concentrate (note 2))
  • 3 tbsp(packed) brown sugar
  • 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) (, thinly sliced)
  • 2eggs (, lightly whisked)
  • 1 ½ cupsbeansprouts
  • ½ cupfirm tofu, cut into 3cm / 1 1/4" batons (see photo)
  • ¼ cupgarlic chives , cut into 3cm / 1 1/4" pieces
  • ¼ cupfinely chopped peanuts
  • lime wedges ((essential))
  • ground chilli or cayenne pepper ((optional))
  • more beansprouts

Directions

  1. 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. 2

    Mix Sauce in small bowl.

  3. 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. 4

    Add chicken and cook for 1 1/2 minutes until mostly cooked through.

  5. 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. 6

    Add bean sprouts, tofu, noodles then Sauce.

  7. 7

    Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.

  8. 8

    Add garlic chives and half the peanuts. Toss through quickly then remove from heat.

  9. 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.