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Pad Thai Noodles
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Create a delicious homemade Pad Thai with the perfect blend of spicy, sweet, and sour notes.
Ingredients:
  • 7 ounces 1/4-inch thick rice stick noodles
  • 2 tablespoons vegetable oil
  • 2 tablespoons raw peanuts, or more to taste
  • 6 Thai chile peppers, seeded and minced, or more to taste
  • 1 shallot, minced, or more to taste
  • 3 cloves garlic, minced, or more to taste
  • 1 pound boneless chicken, cut into 1/4-inch strips
  • 0.33333334326744 cup extra-firm tofu, cut into matchsticks
  • 2.5 tablespoons white sugar
  • 2 tablespoons tamarind paste
  • 1.5 tablespoons fish sauce
  • 0.5 teaspoon ground white pepper, or to taste
  • 1 egg
  • 0.25 pound large shrimp - peeled, deveined, and tails removed
  • 1 cup bean sprouts
  • 1 cup chopped fresh chives
  • 1 lime, juiced
Instructions:
  • In a large bowl, soak the noodles in hot water until they are pliable but al dente, approximately 10 minutes. Drain the noodles.
  • Preheat a wok or large skillet over medium-high heat until it smokes slightly. Add oil and heat until shimmering. Stir in peanuts and roast for 1 to 2 minutes. Transfer peanuts from the wok.
  • Combine chili peppers, shallot, and garlic in the oil, stirring until garlic slightly browns, approximately 30 seconds. Introduce chicken and tofu, cooking until fully cooked, 4 to 5 minutes. Quickly stir in noodles to prevent sticking. Add sugar, tamarind paste, fish sauce, and white pepper, stirring constantly until the sauce thickens, about 2 minutes.
  • Create a space in the wok and crack the egg into it. Stir until scrambled for 1 to 2 minutes, then fold it into the noodles. Add shrimp and cook until opaque for 2 to 3 minutes. Mix in roasted peanuts, bean sprouts, chives, and lime juice. Cook and stir until flavors combine for 1 to 2 minutes more.

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