Pad Thai
I don’t get the chance to eat it very often. Pad Thai is a comforting Asian dish, and I like that it can be made with the protein of your choice. I make mine with chicken, but you could also make it with shrimp or entirely with tofu.This recipe uses tamarind paste. It can sometimes be difficult to find in a regular grocery store. Here is a link to buy it on amazon. Make sure to buy tamarind paste, not tamarind concentrate.You will also need Pad Thai rice noodles, which are usually easy to find in most grocery stores.
Ingredients
- 200 g rice noodles
- 1 tbsp vegetable oil
- 150 g tofu, cut into 1 cm cubes
- 200 g chicken, thinly sliced (or shrimp)
- 3 garlic cloves, minced
- 2 green onions, chopped
- ½ red bell pepper, sliced
- 1 carrot, julienned
- 2 eggs
- ¾ cup bean sprouts
- ½ cup peanuts, chopped
- lime wedges
sauce
- 2 ½ tbsp tamarind paste
- 4 ½ tbsp brown sugar
- 3 tbsp fish sauce
- 2 ½ tbsp oyster sauce
Instructions
- Place the noodles in a bowl with boiling water for 5–7 minutes until soft. Do not leave them in the water for more than 10 minutes.
- Drain the noodles and rinse them with cold water.
- Mix all the sauce ingredients together in a small bowl.
- In a wok, sauté the garlic for about 3 minutes.
- Cook the chicken until fully cooked.
- Add the red bell pepper, carrots, and green onions and sauté for about 5 minutes.
- Move the chicken and vegetables to one side of the wok and scramble the eggs on the other side. Once cooked, mix everything together.
- Add the tofu and bean sprouts and mix.
- Add the sauce.
- Add the peanuts and remove the wok from the heat.
- Serve with lime wedges.