Pad Thai
Published: 2017-11-27
Last Updated: 2024-04-17
Tags:
Info |
Amount |
Prep Time |
15 min |
Cook Time |
15 min |
Yields |
4 servings |
Ingredients
Sauce
Noodles
Directions
- Cook rice noodles before adding to pan
- Boil water in a pot, remove from heat
- Set the noodles in it for ~10 mins until they’re soft but not mushy
- Cook chicken in oil
- When sealed (aka whole outside is white) add eggs into the pan and immediately mix around.
- Add the shallot, garlic, and bell pepper with some pepper and saute.
- Mix all sauce ingredients in a small bowl, then pour down the sides of the wok.
- Add noodles to the pan and toss to combine.
- After 1 - 2 min, push the noodles to one side and add the eggs to the other.
- Allow the edges of the eggs to begin to set, then scramble the egg and toss with the noodles.
- Add sprouts and carrots and mix a bit.
- Take pan off heat 1-2 mins after you’ve added the remaining vegetables.
- Garnish with chopped peanuts and lime juice
References & Notes
- Original recipe: Half Baked Harvest
- Taste the noodles to ensure they’re like al dente pasta before you put them in the pan.
They won’t cook that much in the pan.
- Don’t worry if it doesn’t seem that saucy.
You don’t want it saucy like pasta; the taste is too strong.
You want it all covered in sauce but a bit dry
- Tips for improving pad thai
- high quality fish sauce (Squid or Tiparos brand)
- medium sized noodles (3mm wide), cooked slowly with warm water, not boiling, finish cooking noodles with rest of the ingredients
- slightly softer than al dente pasta
- pressed tofu (firmer than extra firm), sliced to small pieces
- low heat to prevent sauce from boiling too quickly
- many of these are in some Asian grocery stores
- Pad Thai series