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Cooking my first Pad Thai at home~

Recipe adapted from https://www.thespruce.com/






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Pad Thai Noodles
Ingredients
  • 8 oz./250 g. pad Thai rice noodles
  • 6 medium raw shrimp (shells removed)
  • 1 boneless chicken breast (or 1-2 thighs, chopped up into small pieces)
  • 1.5 tbsp. soy sauce
  • 3-4 cloves garlic (minced)
  • 4 green onions (sliced)
  • 1 egg
  • 1/3 c. dry roasted unsalted peanuts (chopped)
  • 2-3 tbsp. olive oil
  • 2 lime (cut into wedges, for serving)
  • Chives
  • Coriander leaves
    For Pad Thai Sauce
  • 1/3 c. chicken stock
  • 3 tbsp. rice vinegar (or white vinegar)
  • 1 tbsp. lime juice
  • 3-4 tbsp. brown sugar
  • 2 tbsp. fish sauce
  • 1 tbsp. soy sauce
Instructions
Toss and mix the chopped chicken with soy sauce in a bowl. Combine 'Pad Thai Sauce' ingredients together in a cup, stirring to dissolve sugar.Cook rice noodles in boiling water for about 6 minutes or according to the instructions on the packaging. Drain and rinse noodles briefly with cold water to keep from sticking. Heat a wok or large frying pan over medium-high heat. Drizzle in oil and swirl around, then add the garlic. Stir-fry 1 minute.Add chicken and stir-fry 2 minutes. Add the shrimp, continuing to stir-fry until they turn pink and chicken is opaque (2-3 minutes). When pan becomes dry, add 1-2 Tbsp. of the pad Thai sauce - just enough to keep ingredients frying nicely.Push ingredients to the side of the pan (if ​the pan is dry, drizzle in a little oil). Crack egg into center and stir-fry quickly to scramble.Add noodles plus 3-4 Tbsp. of the pad Thai sauce. Using two utensils, lift and turn noodles with other ingredients. Continue in this way, adding more sauce every minute or two, until all has been added and noodles are chewy-delicious and a little bit sticky (8-10 minutes).Fold in green onion. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved. Garnish with chives and coriander.
Details
Prep time: Cook time: Total time: Yield: 2

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