Pad Thai
This Pad Thai recipe with the delicious combination of chicken, shrimps, tofu and egg is packed with flavor.
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Thailand
Keyword: chicken, pad thai, rice noodles, shrimps, stir-fry, street food, tofu
Servings: 4 servings
Calories:
Author: Mia
- 200 grams dry rice stick noodles you can also use semi cooked rice noodles
- 300 grams shrimps peeled and de-veined
- ½ cup fresh tofu cut in strips
- ½ cup chicken breast cut in strips
- 1 medium onion minced
- 2 cloves garlic chopped
- 2 medium eggs
- ¼ cup peanuts crushed
- 1 cup beansprouts
- 1 tbsp chili flakes optional
- 4 tbsp cooking oil
- chives or scallions for garnish (optional)
Pad Thai sauce
- 4 tbsp tamarind paste concentrate
- 3 tbsp brown sugar or palm sugar
- 3 tbsp fish sauce
- 1/4 cup water
Pre-mix the Pad Thai sauce.
Making the Pad Thai
If you are using dry rice stick noodles, soak the noodle in hot water for about 5 to 10 minutes. Do not over-soak or it will break when you stir fry. It should be edible yet firm. Set aside.
Heat 2 tbsp cooking oil in a wok or skillet. Beat the eggs in a bowl and fry omelette style. Cut in strips. Set aside
Using same wok/skillet, cook the tofu until golden then set aside. Next fry the shrimps and set aside as well. Add 2 tbsp of cooking oil to the wok/skillet and stir fry until cooked through. Add the onions and stir for a minutes. Then add chopped garlic until fragrant and onions are translucent.
Drain the water from the rice noodles and transfer to the wok/skillet with the chicken and stir. Pour in the pre-mixed pad thai sauce and stir again until noodle strands are coated. Add bean sprouts and toss until combined.
Taste the sauce and adjust with seasoning if needed. Then add the strips of egg, shrimps, tofu, chives, peanuts and chili flakes. Mix together and let simmer for 5 minutes. Transfer in a serving dish and garnish with scallions or more peanuts if you fancy. Bon Appetit!