PAD THAI
In many ways, Pad Thai is like a cozy duvet. You may fill yourself up on this dish because of the chewy noodles, crunchy peanuts, sweet-and-sour sauce, and the addition of plenty of chives, bean sprouts, and chicken.
Every detail and authentic addition was meticulously captured in the various films of street food vendors in the process of creating this unique meal for this recipe. Pad Thai may be made at home with the help of this recipe, which includes all of the necessary materials and instructions.
A THAI PAD FULL OF COMPLEXITY AND FLAVOR
Several years ago, a friend went to Thailand and ate Pad Thai on the street for months. When she returned, she vowed never to eat the bright red, sugary American food again.
An actual pad Thai dish made with a crowd-pleasing chicken has been our goal for quite some time, and we’ve done our best to achieve that goal.
Your favorite Thai takeout will taste much better after finishing this recipe!
INGREDIENTS
SAUCE
- 1.5 ounces of tamarind pulp (plus ½ cup boiling water)
- 3 tablespoons of sugar
- 3 tablespoons of fish sauce
- 2 tablespoons of Thai black soy sauce
- 1 teaspoon of Thai sweet soy sauce
- 1/4 teaspoon of white pepper
REST OF THE DISH
- 8 ounces of dried Pad Thai rice noodles
- 8 ounces of thinly sliced chicken breast
- 3 large beaten eggs
- 3 cloves of sliced garlic
- 2 large thinly sliced shallots
- 2 cups of washed and drained mung bean sprouts
- 1 cup of Chinese garlic chives (1-inch pieces)
- 1/3 cup of minced small dried shrimp
- 2 tablespoons of finely chopped roasted peanuts
- 6 divided tablespoons of vegetable oil
- 2 tablespoons of preserved Thai salted radish
- 1 teaspoon of Thai thin soy sauce
- 1 teaspoon of cornstarch
- 1 teaspoon of water
INSTRUCTIONS:
- Make the sauce first. Mix a chunk of tamarind pulp the size of 1 x 2 inches (2.5 x 5 cm) with 1/2 cup of boiling water (you can add a little more if needed to dissolve the paste). The pulp should be broken up in hot water before being forced through a fine-mesh strainer. Throw away the solids. Add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper to the liquid tamarind concentrate you created. Place aside.
- Pad Thai noodles should be soaked in hot water for 20 minutes or so, then drained in a strainer. To make stir-frying easier, you should chop particularly long strands of noodles into 10- to 12-inch lengths.
- Sliced chicken should be marinated by being mixed with 1 teaspoon each of cornstarch, water, and Thai thin soy sauce. Place aside.
- The dried shrimp should then be prepared by being ground into a coarse powder (we used a food processor). Prepare the eggs, mung bean sprouts, garlic chives, shallots/red onion, preserved Chinese mustard stems (zha cai), and peanuts. Before turning on the stove, you should have everything prepared.
- You are now prepared to cook! In your wok, heat 2 tablespoons of oil over high heat until it just begins to smoke. The chicken should be added and seared until browned and nearly cooked through. Take out of the wok and place aside.
- 3 more teaspoons of oil should be added to the pan. Add the shrimp powder to the medium-high heat. Cook for two minutes, or until crisp and flavorful. Cook the garlic for 30 seconds after adding it. Add the zha cai and shallots. For an additional 30 seconds, stir-fry.
- Add the noodles and sauce, then turn the heat up to high. Stir-fry the ingredients, breaking up and spreading the noodles with your wok spatula as you do so.
- You can create a space on the wok’s side by pushing the noodles to one side. Add the beaten eggs and 1 more tablespoon of oil to the empty space. Gently fold them with your spatula to scramble them without overly fracturing the egg. Stir-fry the eggs to incorporate them into the noodles when they are about 70% done.
- The bean sprouts and chives should then be added. Combine in a stir-fry, allowing the chives to wilt. Reintroduce the chicken and stir-fry the mixture until it is thoroughly combined. Place the crushed peanuts on a plate, then serve!