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Pad Thai

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Classic Pad Thai with rice noodles, chicken, shrimp, tofu, and a tangy tamarind-lime sauce finished with peanuts and fresh herbs.

  • 125 g flat rice noodles

Soak the noodles in plenty of cold water for at least 1 hour.

  • 2 Tbsp tamarind paste
  • 2 Tbsp (30 g) water, warm

Combine tamarind paste and warm water in a small bowl; soak for at least 15 minutes.

  • 62 g boneless skinless chicken breasts, sliced into 1/4-inch strips

Slice the chicken into 1/4-inch strips; reserve.

  • 62 g fried tofu, cubed

Cut the fried tofu into 3/4-inch cubes; reserve.

  • 3 Tbsp roasted unsalted peanuts, ground into coarse meal

Process the peanuts into a coarse meal; reserve.

  • 1 Tbsp, 1 1⁄2 tsp (25 g) fish sauce
  • 1 Tbsp (12 g) sugar
  • 1 Tbsp (15 g) lime juice

Mash the soaked tamarind in its liquid, then strain to extract the juice; whisk in fish sauce, sugar, and lime juice and reserve the sauce; discard solids.

  • 1⁄4 cup (52 g) vegetable oil
  • 1⁄2 tsp garlic, chopped
  • 4 large shrimp (21/25 count), shelled and deveined
  • 1 (51 g) large egg

Heat oil in a wok until just about to smoke. Add garlic and stir about 30 seconds, then stir-fry chicken 1 minute. Add tofu and shrimps and stir-fry 1 minute. Crack eggs into the wok and let fry without breaking them up for 1–2 minutes.

Drain the noodles and add to the wok; fold and stir-fry for 1 minute from the bottom up. Add the reserved tamarind sauce and stir-fry, mixing, for 1–2 minutes until noodles are al dente and reduced in volume.

  • 1⁄2 cup beansprouts
  • 1 stem green onion, cut into 1-inch pieces

Stir in about 2/3 of the ground peanuts and about 2/3 of the bean sprouts, then add all the green onion pieces; stir-fry for 30 seconds and remove from heat.

  • 1⁄4 tsp roasted chilies
  • red pepper, cut into strips, for topping
  • fresh coriander leaves, for topping
  • lime, cut into wedges, for serving

Transfer to a serving dish. Sprinkle with roasted chilies; top with remaining peanuts and sprouts, red pepper strips, and fresh coriander leaves. Serve immediately with lime wedges on the side.

Notes
  • Use enough oil and work quickly to prevent the noodles from sticking.
  • If the chicken is hard to slice thinly, chill it in the freezer for 15–20 minutes to firm it slightly before slicing.

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daveseats.com/recipes/pad-thai/

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