A vibrant and popular Thai stir-fry noodle dish, known for its harmonious balance of sweet, sour, salty, and spicy flavors, often featuring rice noodles, chicken, tofu, peanuts, and bean sprouts.
UK Doner & Asian Faves Food Tour
A vibrant and popular Thai stir-fry noodle dish, known for its harmonious balance of sweet, sour, salty, and spicy flavors, often featuring rice noodles, chicken, tofu, peanuts, and bean sprouts.
Ingredients
- 8 oz flat rice noodles soaked in hot water for 15 mins until pliable
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 4 oz chicken breast thinly sliced
- 2 large eggs scrambled
- 1/2 cup firm tofu cubed
- 1/4 cup fish sauce
- 3 tbsp palm sugar or brown sugar
- 2 tbsp tamarind paste
- 1 tbsp lime juice
- 1 tsp chili flakes optional
- 1 cup bean sprouts
- 1/2 cup chopped peanuts for garnish
- 1/4 cup fresh cilantro chopped
- 2 tbsp green onions chopped
Instructions
- Prepare the noodles by soaking them in hot water for 15-20 minutes until pliable but still firm. Drain and set aside.
- In a small bowl, whisk together fish sauce, palm sugar, tamarind paste, and lime juice. Add chili flakes if desired. Set aside (this is your Pad Thai sauce).
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry for 15 seconds until fragrant.
- Add sliced chicken and stir-fry until cooked through, about 3-4 minutes. Push chicken to one side of the wok.
- Pour scrambled eggs into the empty side of the wok and scramble until just set. Break into smaller pieces and mix with the chicken.
- Add cubed tofu and stir-fry for 1-2 minutes until lightly browned.
- Add the drained rice noodles to the wok. Pour the Pad Thai sauce over the noodles and toss continuously for 2-3 minutes, ensuring the noodles are evenly coated and heated through. The noodles should soften further and absorb the sauce.
- Stir in most of the bean sprouts and green onions, cooking for another minute until they are slightly tender-crisp.
- Remove from heat. Serve immediately, garnished with chopped peanuts, fresh cilantro, and the remaining bean sprouts and green onions. A lime wedge on the side is recommended for extra zest.
Notes
For a vegetarian version, omit chicken and add more tofu or mixed vegetables like bell peppers and carrots. Adjust chili flakes to your spice preference. A fresh squeeze of lime before serving is essential for brightness.
