Name: Pad Thai Noodles
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1/4-inch thick rice stick noodles - 7 ounces; Vegetable oil - 2 tablespoons; Raw peanuts, or more to taste - 2 tablespoons; Thai chile peppers, seeded and minced, or more to taste - 6; Shallot, minced, or more to taste - 1; Garlic, minced, or more to taste - 3 cloves; Boneless chicken, cut into 1/4-inch strips - 1 pound; Extra-firm tofu, cut into matchsticks - ⅓ cup; White sugar - 2 ½ tablespoons; Tamarind paste - 2 tablespoons; Fish sauce - 1 ½ tablespoons; Ground white pepper, or to taste - ½ teaspoon; Egg - 1; Large shrimp - peeled, deveined, and tails removed (Optional) - ¼ pound; Bean sprouts (Optional) - 1 cup; Chopped fresh chives (Optional) - 1 cup; Lime, juiced - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pad Thai Noodles

1. 1/4-inch thick rice stick noodles - 7 ounces

2. Vegetable oil - 2 tablespoons

3. Raw peanuts, or more to taste - 2 tablespoons

4. Thai chile peppers, seeded and minced, or more to taste - 6

5. Shallot, minced, or more to taste - 1

6. Garlic, minced, or more to taste - 3 cloves

7. Boneless chicken, cut into 1/4-inch strips - 1 pound

8. Extra-firm tofu, cut into matchsticks - ⅓ cup

9. White sugar - 2 ½ tablespoons

10. Tamarind paste - 2 tablespoons

11. Fish sauce - 1 ½ tablespoons

12. Ground white pepper, or to taste - ½ teaspoon

13. Egg - 1

14. Large shrimp - peeled, deveined, and tails removed (Optional) - ¼ pound

15. Bean sprouts (Optional) - 1 cup

16. Chopped fresh chives (Optional) - 1 cup

17. Lime, juiced - 1

How to cook deliciously - Pad Thai Noodles

1. Stage

Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.

2. Stage

Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.

3. Stage

Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.

4. Stage

Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.