For 4 Servings:
8 ounces uncooked Thai rice noodles
2 tablespoons vegetable oil
4 cloves garlic, minced
4 large eggs, beaten
4 tablespoons fish sauce
4 tablespoons brown sugar
2 tablespoons tamarind paste
2 tablespoons dried shrimp
1/2 cup roasted peanuts
8 ounces boneless chicken, cut into 1-inch cubes
2 cups bean sprouts
1/4 cup chopped scallions
2 limes, quartered
Chili flakes, to taste
1. Soak the rice noodles in cold water for 30 minutes or until softened. Drain and set aside.
2. In a wok or large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat on the gas stove.
3. Add the garlic and shallots to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the shrimp or chicken (or tofu) to the wok and stir-fry for 2-3 minutes until cooked through.
5. Move the ingredients in the wok to the side and add the remaining tablespoon of vegetable oil to the center. Add the beaten eggs to the center and scramble them until cooked.
6. Add the rice noodles to the wok and stir-fry for 1-2 minutes until heated through.
7. In a small bowl, mix together the fish sauce, tamarind concentrate, brown sugar, and cayenne pepper.
8. Pour the sauce over the noodles in the wok and stir-fry for another 1-2 minutes until the noodles are evenly coated.
9. Add the chopped peanuts, bean sprouts, and cilantro to the wok and toss everything together until combined.
10. Serve hot with lime wedges on the side. Enjoy your delicious Pad Thai!
For 4 Servings:
8 ounces uncooked Thai rice noodles
2 tablespoons vegetable oil
4 cloves garlic, minced
4 large eggs, beaten
4 tablespoons fish sauce
4 tablespoons brown sugar
2 tablespoons tamarind paste
2 tablespoons dried shrimp
1/2 cup roasted peanuts
8 ounces boneless chicken, cut into 1-inch cubes
2 cups bean sprouts
1/4 cup chopped scallions
2 limes, quartered
Chili flakes, to taste
1. Soak the rice noodles in cold water for 30 minutes or until softened. Drain and set aside.
2. In a wok or large skillet, heat 2 tablespoons of the vegetable oil over medium-high heat on the gas stove.
3. Add the garlic and shallots to the wok and stir-fry for 1-2 minutes until fragrant.
4. Add the shrimp or chicken (or tofu) to the wok and stir-fry for 2-3 minutes until cooked through.
5. Move the ingredients in the wok to the side and add the remaining tablespoon of vegetable oil to the center. Add the beaten eggs to the center and scramble them until cooked.
6. Add the rice noodles to the wok and stir-fry for 1-2 minutes until heated through.
7. In a small bowl, mix together the fish sauce, tamarind concentrate, brown sugar, and cayenne pepper.
8. Pour the sauce over the noodles in the wok and stir-fry for another 1-2 minutes until the noodles are evenly coated.
9. Add the chopped peanuts, bean sprouts, and cilantro to the wok and toss everything together until combined.
10. Serve hot with lime wedges on the side. Enjoy your delicious Pad Thai!
