Pad Thai | Up the Dish

Ease of Preparation: Easy
Time of Preparation: 15-20 minutes, plus 1 hour soaking time
Yield: 4 servings

If you’ve been searching far and wide for a definitive pad Thai recipe, then rejoice! Your search has ended. Allow us to show you the perfect marriage of sweet-tart tamarind, salty fish sauce, spicy sriracha and crunchy peanuts to coat your noodles and chicken!

Ingredients:

Sauce:

• 5 tablespoons (75 ml) tamarind paste
• 2 tablespoons (30 ml) fish sauce
• 1 tablespoon (15 ml) fresh lime juice
• ½ cup (120 ml) water
• 1 tablespoon (15 ml) sriracha
• 2 tablespoons (30 ml) ketchup
• ½ cup (120 ml) finely grated or chopped palm sugar

Pad Thai:

• ½ pound (227 g) dried wide rice noodles
• 4 ounces (113 g) medium-firm tofu
• ¼ 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:

• ½ cup (120 ml) chopped roasted peanuts
• Cilantro, Thai chili, peppers, lime wedges

Method:

For the 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 5 minutes.

Remove from heat and reserve for later.

For the Pad Thai:

Soak noodles in cold water for at least 1 hour, or until soft and pliable, then drain the noodles in a colander.

Cut the tofu into ½ -inch (1.25 cm) 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 2 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 1-2 minutes, until aromatic.

Crack the eggs into the wok and stir-fry vigorously for 1 minute until scrambled.

Add bean sprouts and cook for 2 minutes, then add ½ cup (120 ml) water to soften.

Add the drained noodles and toss to combine.

Add the reserved Sauce and toss to coat. Cook for 2-3 minutes, until warm through.

Transfer the finished stir fry to a serving dish and garnish with the peanuts, cilantro, lime wedges, and peppers.