This is an exciting day! After many tries, I have finally perfected this recipe so it tastes like the pad Thai I’ve eaten in restaurants. Tender noodles with flavorful sauces and crisp veggies? Yes, please!
The Rice Noodles
Updated in 2021: I used to soak the noodles, but it’s fine to boil them. Follow the package directions to cook and drain 8 oz. of rice noodles.
The Sauce
Whisk together in a small bowl and set aside:
3 T. tamarind paste (For more information about tamarind, see this article:
https://secretsofcooking.com/tamarind-concentrate-pulp-paste/)
3 T. fish sauce
1/4 c. brown sugar
1 1/2 t. chili paste
The Chicken and Eggs
Heat a wok and stir fry until almost cooked through:
8 oz. chicken breast, chopped into bite-sized pieces
Add and stir until the chicken is done:
1 T. minced garlic
Remove the chicken to a plate and and scramble
2 eggs
Assembling the Pad Thai
Add to the wok:
the cooked chicken
the drained, al dente rice noodles
the sauce
Stir until everything is heated through. The noodles should soften a little bit from stir frying.
Garnishes
Serve the pad Thai with any of the following:
bean sprouts
chopped peanuts
cilantro
lime wedges
shredded carrots
sliced green onions
I love this dish so much. I think it is the perfect combination of savory, sweet, spicy, and sour. Plus, noodles.
Find more heavenly, international dishes here.
