Authentic Pad Thai
(Country: Thailand — Pad Thai is a Thai dish, though it appears in the book's Chinese section.) Original recipe yields 6 servings.
Ingredients
| 12 ounces | 340 g | dried rice noodles |
| 1/2 cup | 120 ml | white sugar |
| 1/2 cup | 120 ml | distilled white vinegar |
| 1/4 cup | 60 ml | fish sauce |
| 2 tablespoons | 30 ml | tamarind paste |
| 1 tablespoon | 15 ml | vegetable oil |
| 2 | boneless, skinless chicken breast halves, sliced into thin strips | |
| 1 tablespoon | 15 ml | vegetable oil |
| 1 1/2 teaspoons | 7.5 ml | garlic, minced |
| 4 | eggs, beaten | |
| 1 1/2 tablespoons | 23 ml | white sugar |
| 1 1/2 teaspoons | 7.5 ml | salt |
| 1 cup | 240 ml | coarsely ground peanuts |
| 2 cups | 480 ml | bean sprouts |
| 1/2 cup | 120 ml | chopped fresh chives |
| 1 tablespoon | 15 ml | paprika, or to taste |
| 1 | lime, cut into wedges |
Instructions
- Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
- Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, then remove from heat.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.
- Heat 1 tablespoon oil and the minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until nearly cooked through, about 2 minutes. Add cooked chicken slices and rice noodles; stir to combine.
- Stir in the tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.