Pad Thai

Pad Thai
Summary Not available
Total time : 50 mins
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Pad Thai

Summary Not available
Total Time50 mins
Course: Main Course
Cuisine: Thai
Keyword: 30-60 min, Seafood
Person: 4
Calories: 718kcal

Materials

  • 50 g tamarind pulp
  • 3 tbsp sugar
  • 3 tbsp fish sauce
  • 1 tbsp soya sauce thai black soya sauce
  • 1 tbsp soya sauce sweet
  • 1/4 teaspoon white pepper
  • 250 g rice noodles pad thai
  • 250 g breasts thinly sliced
  • 1 teaspoon soy sauce thin
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 80 g shrimp small dried shrimp minced or coarse powder
  • 3 garlic cloves
  • 2 shallots
  • 2 tbsp mustard stem or preserved salted chiense radish
  • 3 eggs beaten preferably at room temperature
  • 2 cups Sprout mung bean sprouts
  • 1 cup chives chinese garlic chives cut in 1 inch
  • 2 tbsp Peanut oil
  • 6 tbsp oil

Instructions

  • First, make the sauce
  • Take the tamarind pulp (a block about 1 x 2 in (2
  • 5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste)
  • Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer
  • Discard the solids
  • To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper
  • Set aside
  • Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander
  • If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier
  • Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water
  • Set aside
  • Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor)
  • Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts
  • You want to have everything ready to go before you turn on the stove
  • Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking
  • Add the chicken, and sear until golden and just cooked through
  • Remove from the wok and set aside
  • Add another 3 tablespoons of oil to the wok
  • Over medium heat, add the shrimp powder
  • Fry until fragrant and crisp, 2 minutes
  • Add the garlic, and cook for 30 seconds
  • Add the shallots and zha cai
  • Stir-fry for another 30 seconds
  • Turn the heat up to high, and add the noodles and sauce
  • Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up
  • Make a space on the side of the wok, pushing the noodles to one side
  • Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs
  • Use your spatula to fold them gently, scrambling them without breaking up the egg too much
  • When the eggs are about 70% done, stir-fry to distribute them into the noodles
  • Next, add the bean sprouts and the chives
  • Stir-fry to combine, letting the chives wilt
  • Add the chicken back in, and stir-fry to combine until everything is incorporated
  • Plate, top with the crushed peanuts, and serve!

Notes

No extra notes

Nutrition

Calories: 718kcal | Carbohydrates: 75g | Protein: 27g | Fat: 35g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 2006mg | Potassium: 510mg | Fiber: 3g | Sugar: 18g | Vitamin A: 902IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 6mg

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