Ingredients
Units
Scale
- 8 oz semi-fresh rice sticks or 4 oz dried rice sticks
- 1/2 boneless skinless chicken breast, sliced thinly
- 3 to 4 oz large/jumbo peeled & deveined shrimp
- 3 oz pressed, fried, or extra firm tofu
- 1/2 shallot (approximately 2 oz)
- 2 oz Thai preserved sweet radish (approximately 2 tbsp)
- 2 oz garlic chives, plus more for garnish
- 4 oz beansprouts, plus more for garnish
- 1/4 cup roasted peanuts, plus more for garnish
- 2 eggs
- 3 tbsp cooking oil, plus more if needed
- Lime wedges
For the Sauce
- 3 tbsp fish sauce
- 2 tbsp palm sugar (you can use regular sugar)
- 1 tsp tamarind concentrate
- 1/4 cup cold water, plus more if needed
- 1 to 2 tsp Thai sriracha, sriracha, or dried Thai chili powder (optional)
Instructions
- Prepare the Noodles:
Soak the dried rice sticks in warm water for 10 to 15 minutes until they soften, then drain completely. If you’re using semi-fresh rice sticks, you can skip this step. - Chop & Prep:
Finely chop the shallot, preserved sweet radish, and garlic chives. Cut the tofu into bite-sized pieces and chop the roasted peanuts. Set everything aside. - Make the Sauce:
In a mixing bowl, combine all the sauce ingredients and mix well until the tamarind and sugar have dissolved. - Cook the Proteins:
Heat a wok over high heat and add 1 tablespoon of cooking oil. Add the sliced chicken and shrimp, cooking until they are almost done and golden on each side, about 1 minute per side. Remove from the wok and set aside. - Stir-Fry Time:
In the same wok, add 1 tablespoon of cooking oil. Cook the tofu until golden on the edges. Add the chopped shallot and radish, stir-frying for about 1 to 2 minutes. Add the noodles and sauce, stir-frying until the noodles absorb the sauce completely. If your noodles are cooking slowly, add more water, 2 tablespoons at a time. - Add the Eggs:
Push everything to one side of the wok and add a bit more oil. Crack the eggs directly into the wok and let them cook halfway before scrambling. Mix the scrambled eggs into the noodles. - Final Touches:
Add the beansprouts, garlic chives, peanuts, chicken, and shrimp. Toss everything together for about 1 minute, then remove from heat. Serve your Pad Thai with extra beansprouts, garlic chives, chopped peanuts, dried Thai chili powder, and lime wedges. Enjoy the BEST Pad Thai you’ve ever made!
- Prep Time: 15 mins
- Cook Time: 11 mins
