Pad Thai
A delicious Pad Thai recipe that truly tastes like takeout from good Thai restaurants.
Equipment
- Large bowl
- non-stick pan
- Colander
Ingredients
Noodles
- 125 g Chang’s Pad Thai dried rice sticks Best rice stick brand
Sauce
- 1.5 tablespoon tamarind puree Not concentrate
- 3 tablespoon brown sugar Packed
- 2 tablespoon fish sauce
- 1.5 tablespoon oyster sauce
Stir Fry
- 2-3 tablespoon vegetable or canola oil
- 0.5 onion sliced (brown, yellow)
- 2 cloves garlic finely chopped
- 150 g chicken breast or thigh thinly sliced
- 2 eggs lightly whisked
- 1.5 cups beansprouts
- 0.5 cup firm tofu cut into 3cm / 1 ¼″ batons
- 0.25 cup garlic chives cut into 3cm / 1 ¼″ pieces
- 0.25 cup finely chopped peanuts
For serving
- lime wedges essential
- ground chilli or cayenne pepper optional
- more beansprouts
Instructions
Preparation
- Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water.
- Mix Sauce in small bowl.
Cooking
- Heat 2 tablespoon oil in a large non-stick pan over high heat. Add garlic and onion, cook for 30 seconds.
- Add chicken and cook for 1 ½ minutes until mostly cooked through.
- Push to one side of the pan, pour egg in on the other side. Scramble, then mix into chicken.
- Add bean sprouts, tofu, noodles then Sauce.
- Toss gently for about 1 ½ minutes until Sauce is absorbed by the noodles.
- Add garlic chives and half the peanuts. Toss quickly then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.
Notes
Use tamarind puree for the best flavor in Pad Thai. If not available, a ketchup substitute can be used.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1mg
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