Recipe video above. Here's an everyday Pad Thai recipe that really does taste just as good as takeout and you'll find everything you need at the supermarket. This is the recipe I make most of the time. See here for a truly authentic Pad Thai recipe, if that's what you're after. I use chicken here but feel free to switch with any protein, even prawns/shrimp.
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Ingredients
125 g / 4oz Chang's Pad Thai dried rice sticks (Note 1)
SAUCE:
1 1/2 tbsp tamarind puree (Note 2)
3 tbsp (packed) brown sugar
2 tbsp fish sauce (Note 3)
1 1/2 tbsp oyster sauce (Note 4)
STIR FRY:
2 - 3 tbsp vegetable or canola oil
1/2 onion , sliced (brown, yellow)
2 garlic cloves , finely chopped
150 g/5oz chicken breast (or thigh) , thinly sliced
2 eggs , lightly whisked
1 1/2 cups of beansprouts
1/2 cup firm tofu, cut into 3cm / 1 1/4" batons (see photo)
1/4 cup garlic chives , cut into 3cm / 1 1/4" pieces
1/4 cup finely chopped peanuts
FOR SERVING=:
Lime wedges (essential)
Ground chilli or cayenne pepper (optional)
More beansprouts
Instructions
Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.
Mix Sauce in small bowl.
Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.
Add chicken and cook for 1 1/2 minutes until mostly cooked through.
Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.
Add bean sprouts, tofu, noodles then Sauce.
Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.
