Pad Thai is probably one of Thailand’s most popular noodle dishes. The classic sweet, tangy, and spicy combination associated with Thai food truly whets one’s appetite. Chopped peanuts add crunch, texture, and additional flavor to the dish. It is a tasty dish, not to be missed!
Usually made with flat rice noodles, Pad Thai is suitable for those on a gluten free diet. These dried rice noodles can be purchased at most Asian grocery stores. They do come in various sizes. Choose one similar to that of fettuccine. These noodles should be pre-soaked in hot water to soften before using. They do tend to be quite starchy. Rinsing after soaking will help remove some of the starch. This will make the noodles less gummy and more manageable when fried.
Two essential ingredients in Pad Thai are fish sauce and tamarind juice. Always buy the best quality fish sauce you can afford. They tend to be less salty and “fishy”. Fresh tamarind can be a challenge to find here but tamarind concentrate in plastic jars from Thailand is a convenient substitute. This dish can be made as mild or spicy as desired with the use of chili paste. The one shown here is hardly spicy at all.
- 5 oz (140g) dried flat rice noodles
- 2 tbsp fish sauce
- 2 tsp tamarind concentrate
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 4 oz (115g) boneless skinless chicken breast, thinly sliced
- 1/8 tsp ground pepper
- 12 medium sized shrimps, shelled and deveined
- 1 red chili, seeded and finely sliced
- 1 large egg
- 4 oz (115g) bean sprouts
- ¼ cup (30g) roasted peanuts, chopped
- 2 green onions, finely sliced
- 1 lime, cut into wedges
Soak rice noodles in a container with hot water for 10 minutes until barely soft. Drain and rinse with cold water to remove excessive starch. Drain.
Combine fish sauce, tamarind concentrate, sugar, lime juice, and 2 tablespoon water in a small bowl.
Heat vegetable oil in a large non-stick fry pan. Sauté garlic for 1 minute. Sprinkle pepper onto chicken breast and add it to the pan. Cook for 2 minutes.
Add shrimps and sliced red chilies. Cook for 2 minutes. Break in the egg. Stir to break up the yolk and cook for 1 minute.
Add rice noodles and soy mixture. Stir to get all ingredients well mixed, about 3 to 4 minutes.
Add bean sprouts. Stir for another minute. Turn off heat. Sprinkle with chopped peanuts and green onions.
Dish onto plates and serve immediately with lime wedges.
This is one of my favorite stir fried noodles. No time to waste. Time to tuck in! YUM!
Enjoy…..and have a wonderful day!