One of my favorite dish when visiting a Thai restaurant is Pad Thai. I like its sweet, salty, and tangy taste. The sprinkle of ground peanuts also gives this tasty, chewy noodles a little crunch. One important note is that you need to serve this dish immediately; all that tasty, yummy sauce gets soaked up by the noodles quickly if the noodle is left standing after taken out of the wok.
- Prep Time: 1 hours
- Cook Time: 20 min
- Serves: 2 – 3
- 4 Tbsp tamarind pulp
- 1/3 cup hot water
Pad Thai Sauce
- 3 Tbsp tamarind paste
- 3 Tbsp coconut sugar
- 3Tbsp fish sauce
- 1 1/2 Tbsp lime juice
- 1/3 cup hot water
- 1/2 package of thin rice noodles (7 oz)
- 1 shallots, sliced thinly
- 2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 cup firm tofu, cut into small cubes, fried
- 3 Tbsp coconut oil
- 1/2 boneless, skinless chicken breast, thinly sliced
- 1/2 tsp soy sauce
- 1/4 tsp ground pepper
- 1 tsp sesame oil
- 1/2 tsp cornstarch
- 1/4 lb tiger shrimp, shelled and deveined
- 1 cups chives, cut into 1 inch pieces
- 1 cup bean sprouts
- 1/2 cup julienned carrots
- 2 large eggs
- 1/4 cup coarsely ground peanuts
- 1 lime cut into wedges
- cilantro for garnish
To prepare Tamarind Paste:
- Add hot water to the tamarind pulp. Let stand for 1/2 hour.
- Massage the tamarind pulp in the hot water and pass the mixture through a sieve to collect the tamarind paste.
To prepare Pad Thai sauce:
- Dissolve coconut sugar in hot water.
- Add tamarind paste, fish sauce, and lime juice to the syrup.
- The sauce should be salty, sweet, and sour. Adjust to taste.
To prepare Pad Thai:
- Soak noodles in lukewarm water for one hour.
- Marinade the sliced chicken breast with soy sauce, ground pepper, sesame oil, and corn starch.
- Stir fry the chicken over medium high heat until cooked. Set aside.
- Stir fry the shrimp over medium high heat until cooked. Set aside.
- Heat 2 Tbsp of coconut oil in wok over medium high heat. Add shallots, garlic, and ginger and stir fry until fragrant.
- Turn up heat to high and add the soaked noodles. Stir fry for a minute.
- Add 3/4 of the Pad Thai sauce and stir fry until noodles are al dente.
- Push noodles to one side of the wok, add another Tbsp of coconut oil and scramble the eggs.
- Add the fried tofu cubes, chicken breast, shrimp, and the remaining Pad Thai sauce. Stir fry for another minute.
- Add the chives and beansprouts. Toss to combine.
- Transfer to serving plate. Garnish with cilantro and lime wedges. Sprinkle ground peanuts generously over the noodles.
- Serve immediately.