The Last Pad Thai Recipe You'll Ever Need
Classic Thai stir-fried rice noodles with chicken, shrimp, tofu, egg and a tangy tamarind-fish sauce, garnished with peanuts and bean sprouts.
Ingredients
| 4 tbsp | 60 ml | Thai fish sauce |
| 3 tbsp | 45 ml | Bottled tamarind paste |
| 1 tbsp | 15 ml | Lime juice |
| 1 tbsp | 15 ml | Rice vinegar |
| 4 tbsp | 60 ml | Sugar |
| 2 tbsp | 30 ml | Vegetable oil |
| 2 cloves | Garlic, minced | |
| 2 tbsp | 30 ml | Packaged shredded sweetened radish |
| 1 tsp | 5 ml | Dried shrimp |
| 1/2 cup | 120 ml | Sliced baked tofu |
| 2 | Eggs | |
| 1/2 cup | 120 ml | Thin strips of chicken breast or thigh |
| 10 | Large shrimp, peeled and cleaned | |
| 3 cups | 720 ml | Medium rice sticks, soaked |
| 2 tsp | 10 ml | Paprika |
| 3 | Green onions, cut into 3-inch julienne | |
| 1/4 cup | 60 ml | Chopped dry-roasted unsalted peanuts, divided |
| 1 cup | 240 ml | Bean sprouts |
Instructions
For the Pad Thai Sauce:
- Combine the fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Stir well until the sugar dissolves, then reserve.
For the Pad Thai: 2. Heat a skillet or wok over high heat for about 1 minute until very hot. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. 3. Add radish, dried shrimp and tofu and stir-fry until fragrant, about 1 minute. Push the ingredients to one side and let the oil settle in the center of the pan. 4. Crack the eggs into the pan and add the chicken. As the eggs start to fry, pierce the yolks to let them ooze. Fold the chicken and eggs over for about 30 seconds, or until the eggs begin to set, scraping any bits starting to stick. Stir everything together to combine. 5. Add the shrimp and cook about 30 seconds until they just start to turn color and become opaque. Add the soaked, drained rice noodles and cook about 2 to 3 minutes until soft. 6. Add the reserved sauce and paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes. 7. Place the green onions in the center of the noodles, spoon some noodles over to cover, and let steam for 30 seconds. Stir in 3 tablespoons of the peanuts. Transfer to a serving plate and garnish with bean sprouts and the remaining peanuts.