Pad Thai is always on my list. Chicken is added to shallots, garlic, preserved radish and tofu. It’s then covered with rice noodles and a special Pad Thai sauce is added before it’s tossed
Here are the ingredients and steps to make this recipe!
Chicken Pad Thai
Pad Thai sauce
2 cups of water
8 oz – 226 gms Palm Sugar
1 tablespoon Tamarind paste
1 tbsp Chilli oil
1/2 cup finely minced Shallots
1/2 cup minced Garlic
Juice of a Lime
8 tbsps Fish sauce
1 tbsp Tamarind concentrate
400 gms of Rice sticks or Vermicelli (Pad Thai noodles)
1 + 1 tbsp Chilli oil
1/2 cup minced Shallots
1/4 cup minced Garlic
1/4 sweet Daikon preserved Radish
3/4 cubed Tofu
1/2 cup dried Shrimp
300 – 500 gms Boneless Chicken cubes
1 – 2 tbsps Oyster sauce (optional)
2 Eggs
1/2 tsp Fish sauce
2 cups Bean sprouts
1/2 cup Chinese Chives or Garlic Chives
Chopped Peanuts to garnish
Instructions
1. Prepare the sauce by boiling the water and adding the palm sugar and the tamarind
2. Cook this till the sugar dissolves and gets syrupy and take it off the heat
3. In a saute pan add the chilli oil and sauce the shallots and garlic
4. Pour the syrup through a strainer and bring to the boil
5. Add the lime juice, fish sauce and tamarind concentrate
6. Refrigerate for best results
7. Soak the noodles in barely warm water for 15 minutes
8. Heat up some oil and add the shallots followed by the garlic and allow these to saute for a minute
9. Add in the radish & tofu and follow with the minced dried shrimp
10. Move everything over to one side and add more oil and cook the Shrimp
11. When it starts to turn orange, mix it with the other ingredients and keep cooking till fully orange
12. Add the drained noodles followed by the prepared sauce – I used 2 cups you can use more for a saucier Pad Thai
13. Move everything over to one side again and beat in the eggs and scramble them
14. Allow them to set before mixing.
15. Finally toss in the bean sprouts and chives and toss to cook
16. Serve with the chopped peanuts
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