Name: Okinawan-Style Pad Thai
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Rice wine vinegar - ½ cup; White sugar - ½ cup; Oyster sauce - ¼ cup; Tamarind pulp - 2 tablespoons; Dried rice noodles - 1 (12 ounce) package; Cold water, as needed - 1 (12 ounce) package; Peanut oil - ½ cup; Eggs - 4; Minced garlic - 1 ½ teaspoons; Chicken breast, cut into 1/2-inch strips - 12 ounces; White sugar, or more to taste - 1 ½ tablespoons; Salt - 1 ½ teaspoons; Dry-roasted, unsalted peanuts - 1 ½ cups; Dried ground Asian radish - 1 ½ teaspoons; Chili powder, or more to taste - 1 teaspoon; Chopped fresh chives - ½ cup; Fresh bean sprouts - 2 cups; Lime, cut into wedges - 1

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Okinawan-Style Pad Thai

1. Rice wine vinegar - ½ cup

2. White sugar - ½ cup

3. Oyster sauce - ¼ cup

4. Tamarind pulp - 2 tablespoons

5. Dried rice noodles - 1 (12 ounce) package

6. Cold water, as needed - 1 (12 ounce) package

7. Peanut oil - ½ cup

8. Eggs - 4

9. Minced garlic - 1 ½ teaspoons

10. Chicken breast, cut into 1/2-inch strips - 12 ounces

11. White sugar, or more to taste - 1 ½ tablespoons

12. Salt - 1 ½ teaspoons

13. Dry-roasted, unsalted peanuts - 1 ½ cups

14. Dried ground Asian radish - 1 ½ teaspoons

15. Chili powder, or more to taste - 1 teaspoon

16. Chopped fresh chives - ½ cup

17. Fresh bean sprouts - 2 cups

18. Lime, cut into wedges - 1

How to cook deliciously - Okinawan-Style Pad Thai

1. Stage

Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.

2. Stage

Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.

3. Stage

Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.

4. Stage

Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.

5. Stage

Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.

6. Stage

Stir peanuts, ground radish, and chili powder into noodle mixture; cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.

7. Stage

Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.