Pad Thai
Servings
4
servingsTotal time
45
minutesIngredients
10 oz dried rice sticks
neutral oil, for cooking
- Stir-fry
1/2 lb chicken thighs, cubed
1/2 lb large shrimp
1 tsp Kosher salt
1/2 tsp white pepper
1 cup firm tofu, cubed
1/2 shallot, minced
2 garlic cloves, thinly sliced
2 eggs
2 scallions, roughly chopped
1 cup bean sprouts
1/4 cup peanuts
- Sauce
1/4 cup tamarind concentrate
1/4 cup brown sugar
3 Tbsp water
2 Tbsp fish sauce
2 tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp dark soy sauce
- To Serve
lime wedges
sliced scallions
Directions
- Mix the ingredients for the sauce and set aside. Soak the rice sticks in warm water for 15-20 minutes, until pliable, then rinse and set aside.
- Season the chicken thighs with 1/2 tsp of Kosher salt and 1/4 tsp of white pepper. Do the same with the shrimp.
- In a pan over medium-high heat, add some oil (about 2 Tbsp), then cook the chicken for 7-8 minutes, tossing occasionally until fully cooked. Remove and set aside.
- Add more oil as needed, then add the shrimp and cook for 2 minutes, flipping halfway through. Remove, then add the tofu and fry for about 5 minutes, tossing occasionally to prevent sticking. Remove and set aside.
- Add more oil to the pan, then add the minced shallot and cook for 30 seconds. Add the garlic and cook until fragrant.
- Next, add the rinsed rice sticks and the prepared sauce. Add back in the chicken, shrimp, and tofu. Mix everything until well combined. Once the noodles have soaked up most of the sauce, push everything to the side, add a bit more oil, then scramble 2 eggs, then mix everything.
- Lastly, add the chopped scallion greens, bean sprouts, and peanuts. Toss everything to combine.
- Garnish with more sliced scallions and serve with lime wedges.