Homemade Pad Thai
A classic Thai noodle dish stir-fried in a hot wok with chicken, aromatics, and a perfectly balanced tamarind-based sauce. It is finished with scrambled eggs, fresh chives, crunchy bean sprouts, and crushed peanuts for a rich, textured flavor experience. Chef's tips: (1) Mise en place is extremely important because wok cooking is fast-paced; have all ingredients chopped and sauces mixed beforehand. (2) Do not soak noodles in boiling water; use room-temperature or lukewarm water so they stay firm and chewy instead of mushy. (3) The balance of Pad Thai comes from sweet (palm sugar), sour (tamarind), and salty (fish sauce). Adjust these components to your personal taste.
- Time: 30 min
- Servings: 2
Source: ChefChef
Ingredients
- sliced thin Shallots
- cloves, divided Garlic
- small bunch, cut into 1-inch segments Garlic chives
- tbsp, finely chopped Preserved sweet radish
- Tamarind pulp block
- Hot water
- Palm sugar
- Fish sauce
- g, sliced thin Chicken breast or thigh
- tbsp, divided Oil
- Dried shrimp / Shrimp powder
- Eggs
- Soaked rice noodles
- A pinch Ground white pepper
- Mung bean sprouts
- To taste MSG
- cup, crushed Roasted peanuts
- cut into wedges Lime