Pad Thai

This is a terrific Pad Thai recipe that truly stacks up to great Thai restaurants yet is totally doable for every home cook with just a trip to the supermarket.

If you love Thai food, this Pad Thai recipe is an essential to add to your collection that you’ll make over and over again….

Our Other Recipe Recomendation:

• Gluten Free Mini Pumpkin Cheesecakes with Pretzel Crust
• Coconut Lime Shortbread Cookies
• Baileys Chocolate Cream Pie
• Easy Taco Mac
• No Bake Rocky Road Bars

Ingredients

125 g / 4oz Chang's Pad Thai dried rice sticks (Note 1)
SAUCE:
1 one/2 tbsp tamarind puree (Note 2)
3 tbsp (packed) sugar
2 tbsp fish sauce (Note 3)
1 one/2 tbsp oyster sauce (Note 4)
STIR FRY:
2 - three tbsp vegetable or vegetable oil
1/2 onion , sliced (brown, yellow)
2 garlic cloves , finely sliced
150 g/5oz misshapenness (or thigh) , thinly sliced
2 eggs , gently whisked
1 one/2 cups of beansprouts
1/2 cup firm curd, take away 3cm / one 1/4" batons (see photo)
1/4 cup garlic chives , take away 3cm / one 1/4" items
1/4 cup finely sliced peanuts
FOR SERVING=:
Lime wedges (essential)
Ground chilly or cayenne pepper (optional)
More beansprouts

Instructions

1. Place noodles in a very massive bowl, pour over many boiling water. Soak for five minutes, then drain in a very strainer and quickly rinse underneath cold water. do not leave them sitting around for quite five - ten minutes.
2. Mix Sauce in tiny bowl.
3. Heat a pair of tbsp oil in a very massive non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for thirty seconds.
4. Add chicken and cook for one 1/2 minutes till largely burnt through.
5. Push to at least one facet of the pan, pour egg in on the opposite facet. Scramble mistreatment the wood spoon (add bit of additional oil if pan is simply too dry), then combine into chicken.
6. Add bean sprouts, tofu, noodles then Sauce.
7. Toss gently for regarding one 1/2 minutes till Sauce is absorbed by the noodles.
8. Add garlic chives and [*fr1] the peanuts. Toss through quickly then take away from heat.
9. Serve straight off, wet with remaining peanuts and lime wedges on the facet, with a sprinkle of chilly and some of additional beansprouts on the facet if desired (this is that the Thai way!). Squeeze over juice to style before uptake.

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