Pad Thai
A quick and delicious Thai stir-fried noodle dish that combines rice noodles, proteins, and a flavorful sauce, ideal for busy weeknight dinners.
Ingredients
Noodles and Sauce
- 125 g Chang’s Pad Thai dried rice sticks Note 1: Soak in boiling water.
- 1.5 tbsp tamarind puree Note 2: Use not concentrate.
- 3 tbsp brown sugar Packed.
- 2 tbsp fish sauce Note 3.
- 1.5 tbsp oyster sauce Note 4.
Main Ingredients
- 2-3 tbsp vegetable or canola oil For cooking.
- 0.5 unit onion, sliced Brown or yellow.
- 2 cloves garlic, finely chopped
- 150 g chicken breast (or thigh), thinly sliced
- 2 unit eggs, lightly whisked
- 1.5 cups beansprouts
- 0.5 cup firm tofu, cut into 3cm batons
- 0.25 cup garlic chives, cut into 3cm pieces
- 0.25 cup finely chopped peanuts
Serving
- to taste unit Lime wedges Essential.
- to taste unit Ground chilli or cayenne pepper Optional.
- to taste unit More beansprouts For topping.
Instructions
Preparation
- Place the noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water.
- In a small bowl, mix the sauce ingredients together.
Cooking
- Heat 2 tablespoons of oil in a large non-stick pan over high heat. Add the garlic and onion, cooking for 30 seconds.
- Add the sliced chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push the mixture to one side of the pan and pour the whisked eggs on the other side. Scramble the eggs, then mix them into the chicken.
- Add the bean sprouts, tofu, noodles, and the sauce. Toss everything gently for about 1 1/2 minutes until the sauce is absorbed by the noodles.
- Stir in the garlic chives and half of the peanuts. Quickly toss through and then remove from heat.
Serving
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.
- Add a sprinkle of chili and more bean sprouts if desired. Squeeze lime juice over the top to taste before eating.
Notes
Use fresh ingredients for the best flavor, especially garlic and lime. Don't overcook the noodles; they should be al dente as they will continue to cook in the pan. Feel free to adjust the sauce ingredients according to your taste.