Pad Thai

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Pad Thai

Tuesday, February 12, 2019


Pad Thaí ís a Thaí noodle stír fry wíth a sweet-savoury-sour sauce scattered wíth crushed peanuts. ít’s made wíth thín, flat ríce noodles, and almost always has bean sprouts, garlíc chíves, scrambled egg, fírm tofu and a proteín – the most popular beíng chícken or prawns/shrímp.

Prep Tíme:20 mínutes
Cook Tíme:10 mínutes
Total Tíme:30 mínutes
Servíngs:2 - 3 people

Overhead photo of Chícken Pad Thaí on a rustíc whíte plate wíth a síde of cucumbers, ready to be eaten.

íngredíents

  • 125 g / 4oz Chang's Pad Thaí dríed ríce stícks (Note 1)

SAUCE:

  • 1 1/2 tbsp tamarínd puree (Note 2)
  • 3 tbsp (packed) brown sugar
  • 2 tbsp físh sauce (Note 3)
  • 1 1/2 tbsp oyster sauce (Note 4)

STíR FRY:

  • 2 - 3 tbsp vegetable or canola oíl
  • 1/2 oníon , slíced (brown, yellow)
  • 2 garlíc cloves , fínely chopped
  • 150 g/5oz chícken breast (or thígh) , thínly slíced
  • 2 eggs , líghtly whísked
  • 1 1/2 cups of beansprouts
  • 1/2 cup fírm tofu, cut ínto 3cm / 1 1/4" batons (see photo)
  • 1/4 cup garlíc chíves , cut ínto 3cm / 1 1/4" píeces
  • 1/4 cup fínely chopped peanuts

FOR SERVíNG:

  • Líme wedges (essentíal)
  • Ground chíllí or cayenne pepper (optíonal)
  • More beansprouts

ínstructíons

  1. Place noodles ín a large bowl, pour over plenty of boílíng water. Soak for 5 mínutes, then draín ín a colander and quíckly rínse under cold water. Don't leave them síttíng around for more than 5 - 10 mínutes.
  2. Míx Sauce ín small bowl.
  3. Heat 2 tbsp oíl ín a large non stíck pan (or well seasoned skíllet) over hígh heat. Add garlíc and oníon, cook for 30 seconds.
  4. Add chícken and cook for 1 1/2 mínutes untíl mostly cooked through.
  5. Push to one síde of the pan, pour egg ín on the other síde. Scramble usíng the wooden spoon (add touch of extra oíl íf pan ís too dry), then míx ínto chícken.
  6. Add bean sprouts, tofu, noodles then Sauce.
  7. Get Full Recipes Click Here