A takeout classic comes home.
Pad Thai
Chef Nat
2
20 minutes
10 minutes
Thai
Main Dishes
The Pad Thai sauce for this recipe calls for tamarind paste; you can find it in the international aisle of a well-stocked grocery store. For fish sauce, if you can find it, we recommend Squid brand.
Ingredients
For the Pad Thai Sauce
- ¼ cup palm sugar
- 2 tbsp fish sauce
- 3 tbsp tamarind paste
- ¼ cup water
For the Noodle Dish
- 10 oz rice noodles
- 2 oz neutral cooking oil
- 2 tsp minced fresh garlic
- 2 tsp minced shallots
- Thai chili paste (add to your taste)
- 2 large eggs
- 10 oz sliced chicken, pork, or beef
- 6 oz bean sprouts
- 4” green onion
For Garnish
- 2 tbsp ground peanuts (1 tbsp per plate)
- 2 slices lime (1 slice per plate)
Directions
- Soak the noodles in cold water for at least 3 hours prior to cooking.
- While noodles soak, make the pad thai sauce: warm palm sugar in a saucepan over low heat, stirring until dissolved and lightly golden.
- Add fish sauce, tamarind paste, and water. Stir and simmer for 5 minutes on low heat until flavors combine.
- When noodles have soaked, bring a pot of water to boil. Add noodles, then turn off heat. Leave in the pot until you’re ready to use.
- Heat the cooking oil in a skillet or wok.
- Add the garlic, shallot, spices and stir-fry until it smells good, but don’t let it burn.
- Add your protein and cook through, ~4-6 minutes.
- Crack and scramble the egg into the pan.
- Add the noodles directly from the pot of water to the pan. Don’t drain; excess water is a good thing here.
- Stir-fry for 1 minute.
- Add the Pad Thai sauce, stir-frying another 2 minutes.
- Add the bean sprouts and green onions, stir-frying another ~30 seconds.
- Turn off heat and plate, garnishing with crushed peanuts and lime.