Pad Thai

ผัดไทย

Serves
4
Prep
40 min
Cook
10 min
Total
50 min

Ingredients

Tamarind

  • 4311/2goztamarind pulp
  • 1201/2mlcupwater, boiling
  • orinstead of all of the above:
  • 6tbsptamarind concentrate

Sauce

  • 3tbspdark brown sugar
  • or 3tbsppalm sugar
  • 3tbspfish sauce
  • 2tbspThai black soy sauce
  • 1tspThai sweet soy sauce, optional
  • 1/4tspwhite pepper, or to taste

Chicken

  • 2258gozchicken breast, thinly sliced
  • 1tspThai thin soy sauce
  • 1tspcornstarch
  • 1tspwater

Stir-fry

  • 2258gozpad Thai rice noodles, dried
  • 601/4mlcupdried shrimp, minced into a coarse powder
  • 3clovesgarlic, sliced
  • 2largeshallots, thinly sliced
  • or red onion, thinly sliced
  • 2tbsppreserved Thai salted radish, rinsed in warm water and julienned, optional
  • or 2tbsppreserved Chinese mustard stem, rinsed in warm water and julienned
  • 3largeeggs, beaten, preferably at room temperature
  • 4802mlcupsmung bean sprouts, washed and drained
  • 2401mlcupChinese garlic chives, cut into 2.5 cm1 in pieces
  • or 1201/2mlcupscallions, cut into 2.5 cm1 in pieces
  • 6tbspvegetable oil, divided

To serve

  • 2tbsppeanuts, roasted and finely chopped
  • lime wedges, for serving

Equipment

  • wok
  • fine-mesh strainer
  • spatula

Steps

Sauce

  1. Pour the boiling water over the tamarind pulp and break up the pulp. Press it through the strainer and discard the solids.

  2. Stir in the brown sugar, fish sauce, black soy sauce, sweet soy sauce, if using, and white pepper. Set aside.

Prep

  1. Soak the noodles in hot water for about , then drain. If they're very long, cut them into 25-30 cm10-12 in lengths.

  2. Toss the chicken with the thin soy sauce, cornstarch and water. Set aside.

  3. Prepare the dried shrimp, garlic, shallots, salted radish, eggs, bean sprouts, garlic chives and peanuts, and have everything next to the stove before you start cooking.

Cook

  1. Heat 2 tbsp of the oil in the wok over high heat until smoking. Sear the chicken until golden and cooked through, then remove it and set aside.

  2. Add 3 tbsp of the oil to the wok. Over medium heat, fry the dried shrimp until fragrant and crisp, about .

  3. Add the garlic and cook for .

  4. Add the shallots and salted radish and stir-fry for .

  5. Turn the heat up to high. Add the noodles and the sauce and stir-fry, lifting the noodles with the spatula to spread them out and break them up.

  6. Push the noodles to one side. Drizzle the last 1 tbsp of oil into the open space and pour in the eggs. Fold them gently without breaking them up too much. When they're about 70% cooked, stir-fry to mix them into the noodles.

  7. Add the bean sprouts and garlic chives and stir-fry until the chives wilt. Return the chicken to the wok and toss to combine.

Serve

  1. Plate the noodles, top with the peanuts, and serve with the lime wedges.

Storage

Salted radish and tamarind blocks keep for at least 6 months in the fridge. Keep dried shrimp in the fridge, in their bag or in an airtight container once opened.

Notes

  • Tamarind: the author prefers tamarind pulp to concentrate for its flavor.
  • Thai soy sauces: look for the Healthy Boy brand of black soy sauce. If you can't find the Thai soy sauces, use Chinese light soy sauce for the thin and Chinese dark soy sauce for the black, and add an extra 1/2 tsp of sugar.
  • Salted radish: it can be hard to find. Chinese zha cai (preserved mustard stem) works instead, or leave it out.
  • Dried shrimp: they add umami, much as anchovies do in a pasta sauce. If you'd rather skip them, try adding 1 tbsp of oyster sauce instead.
  • A squeeze of lime juice brightens all the other flavors. In Thailand, pad Thai is eaten with a fork and spoon rather than chopsticks.

Source: thewoksoflife.com