Pad Thai Noodles

american_region asian caribbean chinese korean thai vietnamese main side drink sweet spicy sour savory umami hard fast

Prep

39 min

Cook

74 min

Total

113 min

Ingredients (17)

7 ounces 1/4-inch thick rice stick noodles g

2 tablespoons vegetable oil g

2 tablespoons raw peanuts, or more to taste g

6 Thai chile peppers, seeded and minced, or more to taste g

1 shallot, minced, or more to taste g

3 cloves garlic, minced, or more to taste g

1 pound boneless chicken, cut into 1/4-inch strips g

⅓ cup extra-firm tofu, cut into matchsticks g

2 ½ tablespoons white sugar g

2 tablespoons tamarind paste g

1 ½ tablespoons fish sauce g

½ teaspoon ground white pepper, or to taste g

1 egg g

¼ pound large shrimp - peeled, deveined, and tails removed (Optional) g

1 cup bean sprouts (Optional) g

1 cup chopped fresh chives (Optional) g

1 lime, juiced g

Nutrition

kcal

fat

carbs

protein

Instructions

Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.

Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.

Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.

Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.