Pad Thai

Name: Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian, Thai
Ingredients: ½ cup Fish Sauce; 6 Tbsp Tamarind Concentrate; 2 Tbsp Fresh Lime Juice; 2 Tbsp Rice Vinegar; ½ cup White Sugar; 2 Tbsp Chili Garlic Sauce; 2 Tbsp Paprika; 2 Tbsp Vegetable Oil; 3 cloves Garlic; 12 oz (1 lb) Rice Noodles; 4 Boneless Skinless Chicken Thighs; 4 Eggs; 0.5 lb Shrimp peeled; 1 bundle Green Onions; 1 cup Dry Roasted Peanuts unsalted; 3 cups Bean Sprouts

14 steps

Prep:15minCook:15min

A traditional Pad Thai recipe inspired By Jet Tila's family recipe and my favorite Thai place in Charlotte, NC - Siam Garden. Perfect balance of spicy, sweet, sour, savory, and salty. Truly an umami bomb of a dish made with ingredients readily available at any super market. I did not include adjustments to spice levels, but with a dish this simple, you can add more or less chili sauce to suit your taste. This is a wonderful opportunity to add homemade chili oil! README: I do not often add direct step by step instructions, temperatures to cook on, what utensils to use, specific timings, etc. Because there is no recipe for success in the kitchen. There are too many factors at play, and as you hone your skills, these things will matter less and less. My recipes are guidelines that I hope inspire you to branch out and try new things. However, what specifics I do add in the recipe is likely of greater importance and should be followed. Technique is the hardest part, and practice makes perfect.

Updated at: Thu, 17 Aug 2023 07:35:19 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1045.6 kcal (52%)

Total Fat36.4 g (52%)

Carbs129.1 g (50%)

Sugars38.3 g (43%)

Protein59 g (118%)

Sodium3609.4 mg (180%)

Fiber10 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

½ cupfish sauce

6 TbspTamarind Concentrate

2 Tbspfresh lime juice

2 Tbsprice vinegar

½ cupwhite sugar

2 Tbspchili garlic sauce

2 Tbsppaprika

2 Tbspvegetable oil

3cloves garlic

12 ozRice Noodles

4boneless skinless chicken thighs

4eggs

0.5 lbShrimp

peeled

1 bundleGreen Onions

1 cupDry Roasted Peanuts

unsalted

3 cupsbean sprouts

Instructions

Step 1

Before we begin: Relax, don't get too technical with it. Follow the sauce mixture to a 'T', but the proteins and garnishes are all subject to your liking. Anyone can follow this recipe and do well. Just use your instincts, and don't get scared when that super pungent fish sauce hits the pan. The flavors will get to know one another and come together to make a stunning dish.

Step 2

Soak rice (Pad Thai) noodles according to package instruction. If you are using fresh noodles you may skip this step.

Step 3

To prepare the sauce, mix together fish sauce, tamarind concentrate, lime juice, rice vinegar, white sugar, paprika (optional - adds deep color), and chili paste until the sugar is completely dissolved.

Step 4

Crush or blitz peanuts to the desired consistency. Slice the green onions in 1-2inch sections at a bias.

Step 5

Slice chicken thighs into quarter inch strips and peel shrimp.

Step 6

Crush and coarsely chop the garlic while heating skillet on high for a minute or two and coat the bottom with oil. Toss the garlic in the skillet until it is nutty and fragrant.

Step 7

Place chicken in the pan and sere until the outside has just changed to white.

Step 8

Push the chicken to one side, add a bit more oil to the vacant side, and crack the eggs on top of the oil. Resist the urge to immediately stir them, and wait for the whites to start cooking. Gently fold the eggs and chicken.

Step 9

Push the chicken and eggs to one side, add a bit more oil to the vacant side of the pan, and add shrimp to the oil. Cook the shrimp until it becomes opaque, flipping once. Toss to incorporate all ingredients.

Step 10

Drain the noodles and add them to the pan, folding all ingredients together. Cook for a minute or two until the noodles have relaxed, and then add the sauce.

Step 11

Fold all ingredients until everything is evenly coated in the sauce mixture, reduce any excess sauce, it should not be liquidly and you should no longer have a strong fish sauce smell.

Step 12

Add the bean sprouts, green onions, a couple tablespoons of peanuts, and fold a few times to lightly steam these fresh ingredients.

Step 13

(Recommended) Step back, take notice of the consistency, the noodles should be softer now and if you press a wooden spatula down, the noodles should stick a bit.

Step 14

Once you are satisfied, immediately plate and garnish with extra peanuts, green onions, lime wedge, chili paste, and/or bean sprouts. This step really depends on preference.