Crispy Wonton Pad Thai: Chili Lime Explosion!
Dim Sim LimCrispy Wonton Pad Thai: Chili Lime Explosion!
Ingredients
For the Crispy Wontons
- 24 yellow square wonton wrappers
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 4 cups vegetable oil, for deep frying
For the Pad Thai Sauce
- 3 tablespoons tamarind paste
- 2 tablespoons granulated sugar
- 2 tablespoons Chin-Su fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon Sriracha, or more, to taste
For the Pad Thai Stir-Fry
- 12 ounces flat rice noodles, rehydrated according to package directions
- 2 tablespoons vegetable oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 2 bird's eye chilies, sliced, seeds removed for less heat
- 2 eggs, beaten
- 4 ounces firm tofu, pressed and diced into 1/2-inch cubes
- 2 cups bean sprouts
- 1/2 cup Chinese chives, cut into 1-inch pieces
- 1/4 cup roasted peanuts, crushed, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get those crispy wontons ready! In a bowl, combine the ground chicken, minced garlic, grated ginger, sliced green onions, 1 tablespoon light soy sauce, sesame oil, white pepper, and cornstarch. Mix it all up until well combined. This is our flavor bomb filling!
⏱️ 5 min
- 2
Now, for the wonton folding. Take a yellow square wonton wrapper, place about 1 teaspoon of the chicken filling in the center. Moisten the edges with a little water. Fold it into a triangle, pressing out any air. Then, bring the two bottom corners together and pinch them to seal. Boom! That's how you make a wonton, Wolf of Wok Street style!
⏱️ 10 min
- 3
Heat 4 cups of vegetable oil in your wok over medium-high heat until it reaches 350°F (175°C). Carefully deep-fry the wontons in batches, about 3-4 minutes per batch, until they are golden brown and incredibly crispy. Use a metal spider to remove them and drain on a wire rack. These are going to be insane!
⏱️ 10 min•🌡️ 350
- 4
While the wontons are frying, let's whip up that chili lime explosion Pad Thai sauce! In a small bowl, whisk together the tamarind paste, granulated sugar, Chin-Su fish sauce, 1 tablespoon light soy sauce, fresh lime juice, and Sriracha. Taste it, adjust to your liking. It should be a perfect balance of sweet, sour, salty, and spicy. All fire!
⏱️ 5 min
- 5
Now, for the main event! Drain the deep-frying oil from the wok, give it a quick wipe. Heat 2 tablespoons of fresh vegetable oil in your wok over maximum heat until smoking. Add the sliced shallot, minced garlic, and sliced bird's eye chilies. Stir-fry for 30 seconds until fragrant. Woo!
⏱️ 1 min
- 6
Push the aromatics to one side of the wok. Pour in the beaten eggs and scramble them quickly until just set. Add the diced firm tofu and stir-fry for 1-2 minutes until lightly golden. We're building layers of flavor here!
⏱️ 2 min
- 7
Add the rehydrated flat rice noodles to the wok. Pour in the Pad Thai sauce. Toss vigorously, ensuring the noodles are fully coated and absorbing all that deliciousness. Keep that wok moving, Wolf of Wok Street style!
⏱️ 3 min
- 8
Finally, add the bean sprouts and Chinese chives. Stir-fry for another 1-2 minutes, just until the vegetables are slightly softened but still have a crunch. We want that texture contrast! Don't overcook them!
⏱️ 2 min
- 9
Now we serve! Divide the Crispy Wonton Pad Thai among four plates or bowls. Garnish generously with crushed roasted peanuts, fresh chopped cilantro, and a vibrant lime wedge. Arrange those golden crispy wontons on top. For an extra kick, drizzle with crispy chili oil. Holy cow, this is 10 out of 10!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Wonton Pad Thai: Chili Lime Explosion!
For the Crispy Wontons
- 24 yellow square wonton wrappers
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
- 4 cups vegetable oil, for deep frying
For the Pad Thai Sauce
- 3 tablespoons tamarind paste
- 2 tablespoons granulated sugar
- 2 tablespoons Chin-Su fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon Sriracha, or more, to taste
For the Pad Thai Stir-Fry
- 12 ounces flat rice noodles, rehydrated according to package directions
- 2 tablespoons vegetable oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 2 bird's eye chilies, sliced, seeds removed for less heat
- 2 eggs, beaten
- 4 ounces firm tofu, pressed and diced into 1/2-inch cubes
- 2 cups bean sprouts
- 1/2 cup Chinese chives, cut into 1-inch pieces
- 1/4 cup roasted peanuts, crushed, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get those crispy wontons ready! In a bowl, combine the ground chicken, minced garlic, grated ginger, sliced green onions, 1 tablespoon light soy sauce, sesame oil, white pepper, and cornstarch. Mix it all up until well combined. This is our flavor bomb filling!
⏱️ 5 min - 2
Now, for the wonton folding. Take a yellow square wonton wrapper, place about 1 teaspoon of the chicken filling in the center. Moisten the edges with a little water. Fold it into a triangle, pressing out any air. Then, bring the two bottom corners together and pinch them to seal. Boom! That's how you make a wonton, Wolf of Wok Street style!
⏱️ 10 min - 3
Heat 4 cups of vegetable oil in your wok over medium-high heat until it reaches 350°F (175°C). Carefully deep-fry the wontons in batches, about 3-4 minutes per batch, until they are golden brown and incredibly crispy. Use a metal spider to remove them and drain on a wire rack. These are going to be insane!
⏱️ 10 min•🌡️ 350 - 4
While the wontons are frying, let's whip up that chili lime explosion Pad Thai sauce! In a small bowl, whisk together the tamarind paste, granulated sugar, Chin-Su fish sauce, 1 tablespoon light soy sauce, fresh lime juice, and Sriracha. Taste it, adjust to your liking. It should be a perfect balance of sweet, sour, salty, and spicy. All fire!
⏱️ 5 min - 5
Now, for the main event! Drain the deep-frying oil from the wok, give it a quick wipe. Heat 2 tablespoons of fresh vegetable oil in your wok over maximum heat until smoking. Add the sliced shallot, minced garlic, and sliced bird's eye chilies. Stir-fry for 30 seconds until fragrant. Woo!
⏱️ 1 min - 6
Push the aromatics to one side of the wok. Pour in the beaten eggs and scramble them quickly until just set. Add the diced firm tofu and stir-fry for 1-2 minutes until lightly golden. We're building layers of flavor here!
⏱️ 2 min - 7
Add the rehydrated flat rice noodles to the wok. Pour in the Pad Thai sauce. Toss vigorously, ensuring the noodles are fully coated and absorbing all that deliciousness. Keep that wok moving, Wolf of Wok Street style!
⏱️ 3 min - 8
Finally, add the bean sprouts and Chinese chives. Stir-fry for another 1-2 minutes, just until the vegetables are slightly softened but still have a crunch. We want that texture contrast! Don't overcook them!
⏱️ 2 min - 9
Now we serve! Divide the Crispy Wonton Pad Thai among four plates or bowls. Garnish generously with crushed roasted peanuts, fresh chopped cilantro, and a vibrant lime wedge. Arrange those golden crispy wontons on top. For an extra kick, drizzle with crispy chili oil. Holy cow, this is 10 out of 10!
⏱️ 1 min