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Pad Thai
Make your own Thai food at home with this deliciously simple pad Thai recipe. Made with a homemade spicy tamarind sauce and served with rice noodles, tofu, chicken and bean sprouts, you will love making this for your family.
SERVES
4
Ingredients
Sauce
- 5 tablespoons (75 ml) tamarind paste
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) fresh lime juice
- 1/2 cup (120 ml) water
- 1 tablespoon (15 ml) sriracha
- 2 tablespoons (30 ml) ketchup
- 1/2 cup (120 ml) finely grated or chopped palm sugar
Pad Thai
- 1/2 pound (227 g) dried wide rice noodles
- 4 ounces (113 g) medium-firm tofu
- 1/4 cup (60 ml) vegetable oil
- 2 teaspoons (10 ml) chopped garlic
- 2 teaspoons (10 ml) chopped ginger
- 2 teaspoons (10 ml) lemongrass paste (or finely grated fresh lemongrass)
- 1 shallot, thinly sliced
- 2 boneless, skinless chicken breasts, thin strips
- 2 large eggs
- 2 cups (470 ml) fresh bean sprouts
Garnish
- 1/2 cup (120 ml) chopped roasted peanuts
- Cilantro, Thai chili peppers and lime wedges, to garnish
Directions
Sauce
- In a small pot, combine the tamarind paste, fish sauce, lime juice, water, sriracha, ketchup, and palm sugar.
- Bring to a gentle simmer, stirring until the sugar has dissolved, about five minutes.
- Remove from heat and reserve for later.
Pad Thai
- Soak noodles in cold water for at least one hour, or until soft and pliable, then drain the noodles in a colander.
- Cut the tofu into half-inch (1.25 centimetres) cubes, and pat dry.
- Heat oil in a wok over high heat and fry the chicken until golden brown and slightly crispy on all sides.
- Push the chicken to one side and add the tofu to the hot oil. Cook for two minutes, shake the pan from time to time to make sure the tofu does not stick.
- Push the tofu to the side and add garlic, ginger, lemongrass, and shallot. Stir-fry for one to two minutes, until aromatic.
- Crack the eggs into the wok and stir-fry vigorously for one minute until scrambled.
- Add bean sprouts and cook for two minutes, then add half a cup (120 ml) of water to soften.
- Add the drained noodles and toss to combine.
- Add the reserved sauce and toss to coat. Cook for two to three minutes, until warm through.
- Transfer the finished stir fry to a serving dish and garnish with the peanuts, cilantro, lime wedges, and peppers. Enjoy!
