Authentic Pad Thai with Chin-Su Hot Sauce
Authentic Pad Thai with Chin-Su Hot Sauce
Ingredients
For the Pad Thai Sauce
- 1/4 cup palm sugar, finely chopped or grated
- 1/4 cup tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon Chin-Su hot sauce, or to taste
- 1 teaspoon dark soy sauce
- 2 tablespoons water
For the Pad Thai
- 8 ounces rice noodles, flat, 1/4-inch wide
- 3 tablespoons oil, vegetable or peanut
- 2 shallots, large, thinly sliced
- 4 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 8 ounces chicken breast, thinly sliced against the grain
- 8 ounces prawns, peeled and deveined
- 2 tablespoons dried shrimp, soaked in warm water for 10 minutes, then drained
- 2 eggs, beaten
- 2 cups bean sprouts
- 1/2 cup garlic chives, cut into 1-inch pieces
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 lime wedges, for serving
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Soak the rice noodles in hot (not boiling) water for 15-20 minutes, or until pliable but still firm to the bite. Drain and set aside.
⏱️ 15 min
- 2
While the noodles are soaking, prepare the Pad Thai sauce. In a small saucepan, combine palm sugar, tamarind paste, fish sauce, Chin-Su hot sauce, dark soy sauce, and 2 tablespoons of water. Bring to a gentle simmer over medium-low heat, stirring until the palm sugar is fully dissolved. Remove from heat and set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove from the wok and set aside.
⏱️ 7 min
- 4
Add another 1 tablespoon of oil to the wok. Add the sliced chicken and stir-fry until cooked through, about 3-4 minutes. Remove from the wok and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of oil to the wok. Add the shallots and dried shrimp, stir-frying until fragrant, about 1-2 minutes.
⏱️ 2 min
- 6
Push the shallots and dried shrimp to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set. Break them into smaller pieces.
⏱️ 2 min
- 7
Add the prawns to the wok and stir-fry until they turn pink and are almost cooked through, about 2-3 minutes.
⏱️ 3 min
- 8
Add the drained rice noodles, cooked chicken, and tofu back into the wok. Pour the prepared Pad Thai sauce over everything. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. If the noodles seem too dry, add a splash of water.
⏱️ 3 min
- 9
Add the bean sprouts and garlic chives to the wok. Toss for another 1-2 minutes, until the vegetables are slightly wilted but still retain some crunch. Season with salt to taste.
⏱️ 2 min
- 10
Serve immediately, garnished with chopped roasted peanuts and a lime wedge on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Pad Thai Sauce
- 1/4 cup palm sugar, finely chopped or grated
- 1/4 cup tamarind paste
- 3 tablespoons fish sauce
- 1 tablespoon Chin-Su hot sauce, or to taste
- 1 teaspoon dark soy sauce
- 2 tablespoons water
For the Pad Thai
- 8 ounces rice noodles, flat, 1/4-inch wide
- 3 tablespoons oil, vegetable or peanut
- 2 shallots, large, thinly sliced
- 4 ounces firm tofu, pressed and cut into 1/2-inch cubes
- 8 ounces chicken breast, thinly sliced against the grain
- 8 ounces prawns, peeled and deveined
- 2 tablespoons dried shrimp, soaked in warm water for 10 minutes, then drained
- 2 eggs, beaten
- 2 cups bean sprouts
- 1/2 cup garlic chives, cut into 1-inch pieces
- 1/4 cup roasted peanuts, chopped, for garnish
- 2 lime wedges, for serving
- 1/4 teaspoon salt, or to taste
Instructions
- 1
Soak the rice noodles in hot (not boiling) water for 15-20 minutes, or until pliable but still firm to the bite. Drain and set aside.
⏱️ 15 min - 2
While the noodles are soaking, prepare the Pad Thai sauce. In a small saucepan, combine palm sugar, tamarind paste, fish sauce, Chin-Su hot sauce, dark soy sauce, and 2 tablespoons of water. Bring to a gentle simmer over medium-low heat, stirring until the palm sugar is fully dissolved. Remove from heat and set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove from the wok and set aside.
⏱️ 7 min - 4
Add another 1 tablespoon of oil to the wok. Add the sliced chicken and stir-fry until cooked through, about 3-4 minutes. Remove from the wok and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of oil to the wok. Add the shallots and dried shrimp, stir-frying until fragrant, about 1-2 minutes.
⏱️ 2 min - 6
Push the shallots and dried shrimp to one side of the wok. Pour the beaten eggs into the empty space and scramble until just set. Break them into smaller pieces.
⏱️ 2 min - 7
Add the prawns to the wok and stir-fry until they turn pink and are almost cooked through, about 2-3 minutes.
⏱️ 3 min - 8
Add the drained rice noodles, cooked chicken, and tofu back into the wok. Pour the prepared Pad Thai sauce over everything. Toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. If the noodles seem too dry, add a splash of water.
⏱️ 3 min - 9
Add the bean sprouts and garlic chives to the wok. Toss for another 1-2 minutes, until the vegetables are slightly wilted but still retain some crunch. Season with salt to taste.
⏱️ 2 min - 10
Serve immediately, garnished with chopped roasted peanuts and a lime wedge on the side.
⏱️ 1 min