Pad Thai
Pad Thai
Ingredients
- 1 package Pad Thai noodles, flat rice noodles, soaked according to package directions
- 100 grams chicken thigh, sliced
- 100 grams prawns, peeled and deveined
- 100 grams tofu, firm, diced
- 2 eggs
- 1 tablespoon dried shrimp, rehydrated
- 3 garlic cloves, chopped
- 2 shallots, sliced
- 1 red chilli, sliced
- 1 cup bean sprouts
- 1/4 cup chives, chopped
- 1/4 cup peanuts, crushed
- 2 tablespoons oil, for cooking, plus more as needed
- 1 lime, for serving, cut into wedges
For the Sauce
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
Instructions
- 1
Begin by preparing all your ingredients. Chop the 3 garlic cloves, slice the 2 shallots, and slice the 1 red chilli. Slice the 100 grams of chicken thigh and dice the 100 grams of firm tofu. Peel and devein the 100 grams of prawns. Rehydrate the 1 tablespoon of dried shrimp by soaking it in warm water for about 15 minutes, then drain. Crush the 1/4 cup of peanuts and chop the 1/4 cup of chives.
⏱️ 15 min
- 2
Prepare the Pad Thai sauce by combining 2 tablespoons of palm sugar, 2 tablespoons of fish sauce, and 2 tablespoons of tamarind paste in a small bowl. Stir until the palm sugar is dissolved.
⏱️ 5 min
- 3
Soak the Pad Thai noodles according to package directions until they are pliable but still firm. This usually takes about 10-15 minutes in hot water, or longer in cold water.
⏱️ 15 min
- 4
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken thigh and brown it thoroughly, creating some fond on the bottom of the wok. Once cooked, remove the chicken from the wok and set aside.
⏱️ 3 min
- 5
Add another 1/2 tablespoon of oil if needed. Add the peeled and deveined prawns to the wok and cook briefly, about 1-2 minutes, until they just turn pink. Remove the prawns from the wok and set aside.
⏱️ 2 min
- 6
Add another 1/2 tablespoon of oil if needed. Add the diced tofu to the wok and brown it until golden and slightly crispy on all sides. Remove the tofu from the wok and set aside.
⏱️ 3 min
- 7
Add the chopped garlic, sliced shallots, and sliced red chilli to the wok. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min
- 8
Add the rehydrated dried shrimp to the wok and continue to stir-fry for another minute.
⏱️ 1 min
- 9
Add the soaked Pad Thai noodles to the wok and toss to combine with the aromatics. Pour the prepared sauce over the noodles. Toss well until the noodles are thoroughly coated and the sauce has reduced and thickened, gripping the noodles.
⏱️ 4 min
- 10
Push the noodles to one side of the wok to create an empty space. Crack the 2 eggs into the empty space. Scramble the eggs until just cooked, then mix them into the noodles.
⏱️ 2 min
- 11
Return the cooked chicken, prawns, and tofu to the wok. Toss gently to combine all ingredients.
⏱️ 1 min
- 12
Add the chopped chives and 1 cup of bean sprouts to the wok. Toss briefly until just combined and the bean sprouts are slightly softened but still retain their crunch.
⏱️ 1 min
- 13
Transfer the Pad Thai to serving plates. Garnish with the crushed peanuts, a few fresh bean sprouts, additional chopped chives, and a wedge of lime for serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Thai
- 1 package Pad Thai noodles, flat rice noodles, soaked according to package directions
- 100 grams chicken thigh, sliced
- 100 grams prawns, peeled and deveined
- 100 grams tofu, firm, diced
- 2 eggs
- 1 tablespoon dried shrimp, rehydrated
- 3 garlic cloves, chopped
- 2 shallots, sliced
- 1 red chilli, sliced
- 1 cup bean sprouts
- 1/4 cup chives, chopped
- 1/4 cup peanuts, crushed
- 2 tablespoons oil, for cooking, plus more as needed
- 1 lime, for serving, cut into wedges
For the Sauce
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
Instructions
- 1
Begin by preparing all your ingredients. Chop the 3 garlic cloves, slice the 2 shallots, and slice the 1 red chilli. Slice the 100 grams of chicken thigh and dice the 100 grams of firm tofu. Peel and devein the 100 grams of prawns. Rehydrate the 1 tablespoon of dried shrimp by soaking it in warm water for about 15 minutes, then drain. Crush the 1/4 cup of peanuts and chop the 1/4 cup of chives.
⏱️ 15 min - 2
Prepare the Pad Thai sauce by combining 2 tablespoons of palm sugar, 2 tablespoons of fish sauce, and 2 tablespoons of tamarind paste in a small bowl. Stir until the palm sugar is dissolved.
⏱️ 5 min - 3
Soak the Pad Thai noodles according to package directions until they are pliable but still firm. This usually takes about 10-15 minutes in hot water, or longer in cold water.
⏱️ 15 min - 4
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken thigh and brown it thoroughly, creating some fond on the bottom of the wok. Once cooked, remove the chicken from the wok and set aside.
⏱️ 3 min - 5
Add another 1/2 tablespoon of oil if needed. Add the peeled and deveined prawns to the wok and cook briefly, about 1-2 minutes, until they just turn pink. Remove the prawns from the wok and set aside.
⏱️ 2 min - 6
Add another 1/2 tablespoon of oil if needed. Add the diced tofu to the wok and brown it until golden and slightly crispy on all sides. Remove the tofu from the wok and set aside.
⏱️ 3 min - 7
Add the chopped garlic, sliced shallots, and sliced red chilli to the wok. Stir-fry for 1-2 minutes until fragrant.
⏱️ 2 min - 8
Add the rehydrated dried shrimp to the wok and continue to stir-fry for another minute.
⏱️ 1 min - 9
Add the soaked Pad Thai noodles to the wok and toss to combine with the aromatics. Pour the prepared sauce over the noodles. Toss well until the noodles are thoroughly coated and the sauce has reduced and thickened, gripping the noodles.
⏱️ 4 min - 10
Push the noodles to one side of the wok to create an empty space. Crack the 2 eggs into the empty space. Scramble the eggs until just cooked, then mix them into the noodles.
⏱️ 2 min - 11
Return the cooked chicken, prawns, and tofu to the wok. Toss gently to combine all ingredients.
⏱️ 1 min - 12
Add the chopped chives and 1 cup of bean sprouts to the wok. Toss briefly until just combined and the bean sprouts are slightly softened but still retain their crunch.
⏱️ 1 min - 13
Transfer the Pad Thai to serving plates. Garnish with the crushed peanuts, a few fresh bean sprouts, additional chopped chives, and a wedge of lime for serving.
⏱️ 2 min