By Alex Scott
Homemade Pad Thai
Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had. It's not a difficult recipe to make at home, all it takes is a little technique. SUPPLIES USED:Kitchen Scale Food Processor INGREDIENTS:Pad Thai Sauce: • 2 oz tamarind pulp • 1/2 cup boiling water • 3 Tbsp palm sugar grated • 2 Tbsp fish sauce • 1 Tbsp Thai black soyPad Thai: • 8 ounces dried pad Thai rice noodles • 1/2 l
Updated at: Wed, 24 Jul 2024 14:05:57 GMT
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Ingredients
0 servings
2 Tbstamarind
½ cupwater
boiling
3 Tbsppalm sugar
grated
2 Tbspfish sauce
1 Tbspblack soy sauce
thai
8 ouncesdried pad thai rice noodles
0.5 lbchicken breast
thinly sliced
2 tspThai sweet soy sauce
or just thin soy sauce
1 tspcorn starch
salt
to taste
1 tspwhite pepper
ground
⅓ cupdried shrimp
small
4cloves garlic
sliced
2shallots
thinly sliced
1.5 Tbspzha cai
finely minced, optional but necessary
3eggs
large
1 cupmung bean sprouts
1 cupchinese garlic chives
4 Tbsproasted peanuts
finely chopped
2limes
Instructions
Step 1
In a small bowl, cover tamarind pulp with boiling water and mix until combined and rehydrated then press through a mesh sieve.
Step 2
Add in palm sugar, fish sauce, and black soy. Whisk until incorporated.
Step 3
Slice chicken breasts into ⅓” slices. Toss together with kosher salt, ground white pepper and cornstarch. Add soy sauce and toss together.
Step 4
Place noodles in a large bowl and cover with hot water. Soak for 15-20 minutes until done then drain.
Step 5
For dried shrimp, place dried shrimp into the food processor and process at high speed into a powder.
Step 6
In a large wok over medium-high heat, add vegetable oil and once shimmering add chicken in batches, stir 2-3 minutes per side. Set to the side.
Step 7
Add more oil to the wok over medium-high. Once ripping hot, add in ground shrimp. Shake the pan and stir vigorously until golden brown and toasted.
Step 8
Add in shallots and stir fry 2-3 minutes before adding in garlic and stir frying another 2-3 minutes.
Step 9
Optionally add in zha cai and stir fry 1-2 minutes.
Step 10
Add in the noodles followed by the pad Thai sauce. Increase heat to high and stir vigorously until fully incorporated.
Step 11
Reduce heat to medium-high. Push noodles to one side, add in beaten eggs and let cook for 30 seconds before scrambling.
Step 12
Toss eggs with noodles until incorporated.
Step 13
Add in Chinese garlic chives, mung bean sprouts, and cooked chicken. Stir fry until chives begin to wilt.
Step 14
Remove from heat. Plate with crushed peanuts, fresh mung bean sprouts, and lime wedges.
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