Pad Thai is one of my favorite Thai stir-fry rice noodles. It is also the most popular and typical Thai rice noodle dish. It is slightly sweet and sour and full of earthy flavors. This dish is perfect for summer to give you a fresh touch.
Anna’s Tips for Pad Thai
- Fried egg at the beginning – To cook this dish, the egg should be fried first. In this way, the pan and the oil take on the flavor of the egg. So the dish will get the taste of egg after frying.
- Frying chicken – When you fry the chicken, you mustn’t stir it immediately when you put it into the pan. You need to wait 2 minutes or when the bottom of the chicken is golden brown. This way the chicken will be nicely browned and not watery.
- Pour the sauce over the noodles. Then toss the sauce and noodles well. This way the noodles can absorb the sauce well.
INGREDIENTS:
130g/4.6oz Pad Thai dried rice sticks
SAUCE:
1 1/2 tbsp tamarind puree
1 tbsp fish sauce
1 1/2 tbsp oyster sauce
3 tbsp brown sugar
STIR FRY:
2 – 3 tbsp vegetable oil
150 g/5oz chicken breast (or thigh)
100g/3.5oz shrimp
2 eggs
1 cup of beansprouts
1/4 cup chopped peanuts
FOR SERVING:
- Lime wedges
- Ground chili or cayenne pepper
COOKING INSTRUCTIONS:
1. SOAK THE RICE NOODLE – Prepare a large bowl, put the rice noodles in it and pour boiled water over it. Let the rice noodles soak for 5 minutes, then pour them into a colander and rinse them quickly.
2. MIXED THE SAUCE – put all the ingredients in a bowl and mix well.
3. PREPARE VEGETABLES – Remove the ends of the bean sprouts and wash them. Set aside.
4. Wash the Chinese chives or scallions and cut them into 1 1/2″ long strips. Set aside.
Chop the peanuts and set aside.
5. PROTEIN – Slice the chicken and beat the egg in a bowl. Remove the head and shell of the shrimp. Set aside.
6. FRY THE EGG – Heat the skillet over medium heat, add oil and pour the beaten egg. Stir fry until cooked through. Transfer the egg to a plate and set aside.
7. FRY THE CHICKEN – add the chicken and stir fry when the bottom turns golden brown.
8. ADD SHRIMP – stir fry for 1 minute.
9. ADD THE SAUCE and then the rice noodles. Toss for about 1 1/2 minutes until sauce is absorbed by noodles.
10. ADD VEGGIES – Add bean sprouts, Chinese chives (or scallion), and egg. Mix well.
11. Arrange on a plate, add peanuts, and drizzle lime juice over the noodles.
Ready to serve.
More noodles to try:
★ Vietnamese Noodles with Lemongrass Chicken
★ The Best Easy Asian Spicy Garlic Sesame Noodles
★ Taiwanese Beef Noodle Soup – My favorite noodle soup
★ Shirataki Noodles – Keto & Whole30
★ Beef Stir Fry With Noodles – Pepper steak with onion and green pepper
★ Pad See Ew (Thai Stir Fry Noodles)
Ingredients
- 130 g/4.6oz Pad Thai dried rice sticks
SAUCE:
- 1 1/2 tbsp tamarind puree
- 1 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- 3 tbsp brown sugar
STIR FRY:
- 2~3 tbsp vegetable oil
- 150 g/5oz chicken breast (or thigh)
- 100 g/3.5oz shrimp
- 2 eggs
- 1 cup beansprouts
- 1 cup chopped peanuts
SERVING:
- Lime wedges
- Ground chili or cayenne pepper
Instructions
- SOAK THE RICE NOODLE – Prepare a large bowl, put the rice noodles in it and pour boiled water over it. Let the rice noodles soak for 5 minutes, then pour them into a colander and rinse them quickly.
- MIXED THE SAUCE – put all the ingredients in a bowl and mix well.
- PREPARE VEGETABLES – Remove the ends of the bean sprouts and wash them. Set aside.
- Wash the Chinese chives or scallions and cut them into 1 1/2" long strips. Set aside.
- Chop the peanuts and set aside.
- PREPARE PROTEIN – Slice the chicken and beat the egg in a bowl. Remove the head and shell of the shrimp. Set aside.
- FRY THE EGG – Heat the skillet over medium heat, add oil and pour the beaten egg. Stir fry until cooked through. Transfer the egg to a plate and set aside.
- FRY THE CHICKEN – add the chicken and stir fry when the bottom turns golden brown.
- ADD SHRIMP – stir fry for 1 minute.
- ADD THE SAUCE and then the rice noodles. Toss for about 1 1/2 minutes until sauce is absorbed by noodles.
- ADD VEGGIES – Add bean sprouts, Chinese chives (or scallion) and egg. Mix well.
- Arrange on a plate, add peanuts and drizzle lime juice over noodles.
- Ready to serve.
Tips & Notes:
Fried egg at the beginning - To cook this dish, the egg should be fried first. In this way, the pan and the oil take on the flavor of the egg. So the dish will get the taste of egg after frying.
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