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Hello!
I hope everyone had a great week and ready for the weekend! I’m ready for the weekend! 😉
Today I’m sharing tangy, savory, sweet and slightly spicy stir-fried rice noodles from Thailand.. Pad Thai!! YAY~!
So many of you asked me to share my Pad Thai recipe and it is finally here!! I’m so excited about this recipe, because my hubby Jacob was AMAZED with my best Pad Thai recipe. When he had the first bite, he was like “this is the best pad thai I’ve ever had!” Oh, yeah, so you know what you need to do this weekend. Make the BEST Thai recipe at home!!
Pad Thai might be a little tricky dish to master, but if you remember the tips I’m giving you, you won’t have to worry a bit.
First, don’t be afraid of using enough oils. Because of the type of noodles, without generous amount of noodles, you will end up a huge chunk of noodles and you don’t want that right?
Second, make sauce in a bowl before start cooking- this is actually what you have to do any type of stir fry recipes. This way you can taste then sauce ahead- so you can fix it if you need to, not while you are cooking. Good stir fried food’s secret is high heat, so prepare your ingredients.
Third, if your noodles are not cooked some reason, no worries! Just add more water, 2 tablespoons at a time!
I personality love all the condiments that coming with pad thai, I actually eat them all! Must is lime. Lime is not just garnish, it is for the flavor and fishing touch! You’ve got to squeeze lime right on top of your Pad Thai.
Also if you are spicy food lover like me, definitely serve with extra thai chili powder, it is SO GOOD!!
I also love fresh beansprouts and garlic chives to eat with, it is optional, but it is must for me! 😀 Some extra chopped roasted peanuts are always good too.
Hope you guys give this recipe a try and let me know how it turned out!
Good luck and have fun in your kitchen~ !
Pad Thai
- Author: Seonkyoung Longest
- Total Time: 26 mins
- Yield: 4 1x
Description
Ingredients
Scale
- 8 oz semi-fresh rice sticks or 4 oz dried rice sticks
- 1/2 boneless skinless chicken breast, sliced thinly
- 3 to 4 oz large/jumbo peeled & deveined shrimp
- 3 oz pressed, fried or extra firm tofu (If you are using extra firm tofu, wrap with paper towel to get rid of excess moisture)
- 1/2 shallot (approximately 2 oz)
- 2 ozThai preserved sweet radish (approximately 2 Tbs)
- 2 oz garlic chives, plus more for garnish
- 4 oz beansprouts, plus more for garnish
- 1/4 cup roasted peanuts, plus more for garnish
- 2 eggs
- 3 Tbs cooking oil, plus more if needed
- Lime wedges
For the sauce
- 3 Tbs fish sauce
- 2 Tbs palm sugar (you can use regular sugar)
- 1 tsp tamarind concentrate
- 1/4 cup cold water, plus more if needed
- 1 to 2 tsp Thai sriracha or dried Thai chili powder (optional)
Instructions
- Soak dried rice sticks into warm water for 10 to 15 minutes until soften and drain completely. If you are using semi-fresh one, skip this presses.
Chop shallot and preserved sweet radish finely. Cut tofu small bite sizes and chive into 2-inch long pieces. Chop roasted peanuts finely. Set all vegetables a side. - In a mixing bowl, combine all ingredients for sauce and mix well until tamarin and sugar has dissolved.
- Heat a wok over high heat and add 1 Tbs of cooking oil; add slicked chicken and shrimp and cook until they are 3/4 way cooked and golden edges, about 1 minute each side. Remove from wok and set aside.
- In same wok, add 1 Tbs cooking oil; add tofu and cook for 1 to 2 minutes or until golden edges. If you are using extra firm tofu, cook a little longer to get more harden outer skin- that will prevent from breaking.
- Add hopped shallot and radish. Stir fry everything together about 1 to 2 minutes. Add noodles and sauce we made earlier. Stir fry until noodle observed sauce completely and no more liquid on bottom of wok, about 2 to 3 minutes. If your noodles are cooking slowly, add more water 2 Tbs at a time. If your noodles are sticking together too much, add 1 Tbs oil at a time.
- Push everything to side of wok to make room for eggs. Add a bit more oil and crack 2 eggs right into wok. Don’t scramble yet, let them cook half way though. Then break yolks and start scramble. This way you will have nice egg bites. Now mix scrambled eggs and noodles together by tossing and stirring.
- Now add beansprouts, garlic chive, peanuts, chicken and shrimp. Toss everything together for about 1 minutes. Remove from heat and transfer to a serving plate.
- If you like to serve with extra fresh beansprouts, garlic chive, chopped peanuts, dried Thai chili powder and lime. Enjoy!
- Prep Time: 15 mins
- Cook Time: 11 mins
