Pad Thai

by Kris on March 31, 2011

Can anyone resist Pad Thai? I know I can’t. The first time I took a bite of the sweet yet spicy noodles I was hooked. Unfortunately going out for Thai can get quite expensive here in Dallas, so I decided to make my own.

Most of the ingredients can easily be found at your local Asian grocer. The dish isn’t difficult to make, it just takes a little time prepping your ingredients. Traditionally Pad Thai is made with tofu and shrimp but you can switch it up like I did and use chicken and tofu. If you are planning on making this for a large group I would recommend doing it in batches so the noodles don’t get too soggy!

Sauce
½ cup tamarind pulp
1/3 cup fish sauce
1/3 cup dark brown sugar
1 Tsp. Paprika
¼ Tsp. Chilli powder
¼ Tsp. Sriracha sauce
1 Tbsp. Sweet chilli Thai sauce

Noodles
4 cups thin rice noodles
2 Tbsp. vegetable oil
1 Tbsp. peanut oil
1 large boneless, skinless chicken breast, cut into bite size pieces
1 cup firm tofu, cut into bite size pieces
1 red bell pepper, cut into thin strips
1 large carrot, cut into match sticks
3 garlic cloves, coarsely chopped
1 large egg
4 Tbsp. ground peanuts, divided
4 green onions, chopped
2 Tbsp. cilantro
1 cup bean sprouts
1 lime, cut into wedges

In a medium size pot combine tamarind pulp, fish sauce, brown sugar, paprika, chilli powder, Sriracha, and Sweet chilli Thai sauce; stir to combine. Over medium heat, bring sauce to a simmer. Cover the pot, remove from heat and set aside.

Fill a large pot with hot water and place the rice noodles inside. Let steep until they are tender but not quite soft enough to eat.

In the meantime prepare all ingredients and place them in bowls. Cooking times are fairly quick so it is important to have all the ingredients measured and readily available.

Heat a large wok over medium-high heat and add vegetable and peanut oil. When the oil is shimmering, add the chicken and sauté until no longer pink; about 1-2 minutes. Stir in the tofu, garlic, bell pepper, carrots, and 1/3 cup of reserved sauce. Continue to sauté for another 2-3 minutes until the tofu and chicken begin to brown.

Strain the rice noodles and place them in the wok. Pour another ¼ cup of the reserved sauce over the noodles and stir vigorously to keep everything moving.  Test the noodles every 2 minutes to check if they are tender.

Once the noodles are soft, push them to the outside of the wok and crack an egg in the middle. Allow the egg to set for 10-15 seconds and then scramble them into the noodles.

Stir in 2 tablespoons of ground peanuts, green onions, cilantro and bean sprouts. If the dish looks pale add another 1/3 cup of sauce. Remove from heat.

Serve with lime wedges, additional ground peanuts and hot sauce.

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{ 1 comment… read it below or add one }

tiedwithblue April 1, 2011 at 12:59 am

Yum! I’m a huge fan of pan thai too, and so far all the recipes I’ve tried making haven’t been too good :( Maybe this will do the trick! :) It looks great!

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