Quick Homemade Traditional Pad Thai Recipe

pad Thai

Preparation

  • Prep: 20 mins
  • Cook: 25 mins
  • Total: 45 mins
  • Yield: 4 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Thai

Ingredients

  • 285gramsrice noodles (thin)
  • 3tablespoons olive oil (divided)
  • 1pound boneless, skinless chicken breasts (sliced thinly and chopped into bite-size pieces)
  • 1cup bean sprouts (fresh)
  • 1/2cup carrots (shredded)
  • 4garlic cloves (minced)
  • 3whisked eggs
  • 3cups green onions (1-inch pieces)
  • sliced peanuts, additional smashed red pepper flakes, and fresh lime wedges
  • 1/3cup brown sugar (packed)
  • 1/4cup fish sauce
  • 2tablespoons tamarind concentrate
  • 2tablespoons soy sauce
  • juice of a fresh juice
  • red pepper flakes(ground, for taste)

Pad Thai, or Phad Thaiis, is a stir-fried rice noodle meal commonly found on Thai street corners and in Thai restaurants.

It is often made with noodles, chicken, beef, or tofu, peanuts, scrambled egg, and bean sprouts, in addition to other vegetables. The components are sautéed together in a wok to ensure equal heat distribution. Upon completion, Pad Thai sauce is added for a tangy, salty and a little sweet taste.

Although stir-fried rice noodles were brought to Thailand from China centuries ago, pad Thai was not invented until the mid-20th century. According to another theory, pad Thai originated during World War II when Thailand suffered from a rice shortage caused by the war and flooding. The Thai government promoted the usage of noodles instead of rice to decrease domestic rice usage.

Pad Thai has since become a national dish in Thailand. Some food sellers now incorporate chicken in this meal. The or There are still some food vendors who use the original recipe.

Instructions

Step 1

First, prepare the sauce. In a medium mixing bowl, add all of the ingredients (or mix in a mason jar) until thoroughly mixed. Add soy sauce, tamarind, brown sugar, and fish sauce together. Keep it aside before you’re able to use it.

Step 2

Second, Prepare the noodles. Cook the noodles as directed on the box until they are al dente. Drain the noodles in a strainer, then wash them briefly with cold water to stop the cooking process. To keep the noodles from sticking, toss them momentarily with one tablespoon of oil.
Third, prepare the chicken. Meanwhile, in a big sauté pan or wok, heat 1 tablespoon oil over a high temperature. Add the chicken and cook, flipping sometimes, for 3-5 minutes, or until the chicken is cooked completely. Switch the chicken to a clean plate with a slotted spoon and put it aside.

Step 3

Now, prepare the vegetables. Add the bean sprouts, carrots, and garlic to the additional 1 tablespoon oil in the sauté pan. Cook, stirring regularly, for 2 minutes. Next, prepare the eggs. Place the vegetables on one side of the plate, and the whisked eggs on the other. Cook, stirring frequently until the eggs are scrambled.

Step 4

Gather everything. Return the finished noodles, cooked chicken, sauce, and green onions to the pan with the eggs and vegetables. Mix the ingredients until they are sufficiently covered in the sauce. Switch off the heat in the pan. Serve promptly with a good amount of crushed peanuts, additional crushed red pepper flakes (if desired), and a splash of lime juice. Have fun!

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