Pad thai recipe
Pad Thai recipe
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|1 tbsp||Tamarind paste|
|100 g||palm sugar|
|100 ml||Thai seasoning sauce|
|3 tbsp||vegetable oil|
|400 g||chicken thigh fillets or other chicken meat, cut into cubes or strips|
|½||red onion, sliced|
|50 g||hard tofu, sliced|
|200 g||rice noodles|
|2 tbsp||garlic chives, cut into 3 cm length|
|100 g||bean sprouts|
|2 tbsp||fried shallots|
|2 tbsp||roasted peanuts, chopped|
|dried chili flakes to taste|
|2 tbsp||corianer (cilantro), roughly chopped|
|1||lime, cut into 4 wedges|
Soak noodles in cold water for 30 minutes, do not boil them.
Combine Tamarind paste, water, palm sugar and Thai seasoning sauce in a small sauce pan and simmer until sauce is slightly syrupy.
Heat oil in a wok and fry the chicken pieces. Add onion and tofu. Push contents to one side and add eggs, breaking them up a little as they cook. Add drained noodles, at this stage they are soft but still uncooked. Add about half of the sauce, garlic chives, bean sprouts, fried shallots, chopped peanuts and chilli. Add some more of the sauce, a little at a time, until the noodles have absorbed the liquid and are tender.
Pile into serving bowls and garnish with more garlic chives, chopped peanuts and a lime wedge each.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Pad thai recipe
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