recipe.exchange

Pad Thai

@arecipe.bsky.social

Springy rice noodles tossed in a sweet-sour tamarind sauce with fish sauce and palm sugar, scrambled egg, tofu and chicken, finished with crushed peanuts, bean sprouts and a squeeze of lime.

Prep 00:15
Cook 00:10
Total 00:30
Yield 2-3

Ingredients

  • 150 g chicken breast or thigh, thinly sliced
  • 2-3 tbsp vegetable or canola oil
  • 1/2 onion, sliced
  • 1 1/2 cups bean sprouts
  • 1 1/2 tbsp tamarind puree
  • 125 g dried rice stick noodles
  • 2 eggs, lightly whisked
  • 1/2 cup firm tofu, cut into batons
  • 3 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 1/2 tbsp oyster sauce
  • 1/4 cup garlic chives, cut into pieces
  • 1/4 cup finely chopped peanuts
  • 2 garlic cloves, finely chopped
  • Lime wedges
  • Ground chili or cayenne (optional)

Instructions

  1. 1
    Soak rice noodles in room-temperature water until pliable; drain.
  2. 2
    Mix tamarind, fish sauce, oyster sauce and brown sugar into a sauce.
  3. 3
    Heat oil in a wok over high heat; cook garlic and onion briefly.
  4. 4
    Add chicken and tofu; cook until chicken is nearly done.
  5. 5
    Push to one side, scramble the eggs, then combine.
  6. 6
    Add drained noodles and sauce; toss until noodles absorb sauce.
  7. 7
    Add bean sprouts, garlic chives and most of the peanuts; toss briefly.
  8. 8
    Serve topped with remaining peanuts, chili and lime wedges.
Category
Dinner
Cuisine
Thai

Recipe Attribution

RecipeTin Eats
recipetineats.com/chicken-pad-thai/