Pad Thai
![](https://expatmeal.com/wp-content/uploads/2021/02/pad-thai-20-150x150.jpg)
Summary Not available
- 1.5 ounces )
- 3 tablespoons sugar
- 3 fish sauce
- 2 )
- 1 teaspoon sauce )
- 1/4 teaspoon pepper )
- 8 ounces rice noodles
- 8 ounces breast )
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1/3 cup shrimp )
- 3 garlic )
- 2 shallots )
- 2 mustard stem
- 3 eggs ((beaten (preferably at room temperature)))
- 2 cups sprouts )
- 1 cup chives )
- 2 peanuts )
- 6 oil )
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!
No extra notes