1/2 Photos of Golden Dragon Pad Thai
2 hrs 30 mins
This is my Favorite Thai recipe. Simple to make yet elegant in presentation. Just be careful with the oil content. It may seem excessive, but too little oil, and the noodles will stick and you'll have a mess in your wok. You can get away with 5 tbs. or so instead of the full 1/2 cup but you will have to work extremely fast to avoid the sticking. This will serve about 4 as a noodle side dish or 2 as a main course.
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Units: US | Metric
- 226.79 g Thai rice noodles
- 59.14 ml tamarind paste
- 59.14 ml water
- 113.39 g boneless skinless chicken breasts
- 113.39 g fried tofu
- 88.74 ml roasted unsalted peanuts
- 44.37 ml fish sauce
- 29.58 ml sugar
- 29.58 ml lime juice
- 118.29 ml vegetable oil
- 4.92 ml chopped garlic
- 8 large shrimp, shelled and deveined (5 oz)
- 2 eggs
- 236.59 ml bean sprouts
- 2 green onions, cut into 1 inch pieces
- 2.46 ml roasted chile
- red pepper, strips
- fresh coriander leaves
- wedges lime
- 1Soak the noodles in a good amount of cold water for an hour or more.
- 2Place 1/4 cup warm water in a small bowl and combine with the tamarind paste and soak it for at least 15 minutes or more.
- 3Slice chicken ino 1/4-inch long strips.
- 4If you are having a hard time cutting thinly through fresh chicken meat, place it in the freezer for about 15-20 minutes or so to harden a little bit; then slice it. It should now slice easilly.
- 5Set the sliced chicken aside.
- 6Now slice the fried tofu into 3/4 inch size cubes.
- 7Set the tofu aside
- 8Use a blender or food processor to grind peanuts into a coarse meal.
- 9Set the Peanut meal aside.
- 10Take the reserved tamarind paste in its water. Mash the tamarind in the water and transfer the muddy looking mixture to a strainer set into a bowl. Continue mashing in the strainer with a spoon, forcing as much waterto strain into the bowl as you can, Scrapeing off any juice that clings underneath the strainer.
- 11You should have about 5 Tablespoons of tamarind juice. Add to it the fish sauce, lime juice and sugar. Beat the mixture thoroughly to combine and set aside. Discard the solids left behind in the strainer.
- 12In a wok or large frying pan, heat oil until it is just about to smoke. Add garlic and stir, and cook for about 30 seconds or so. Then add the chicken and stir-fry for about 1 minute.
- 13Now add the tofu and shrimps and stir-fry for another minute. crack the eggs into wok and fry without breaking them up for 1 or 2 minutes.
- 14While the eggs are cooking, drain the noodles quickly, then add them to the wok with a quick fold. Stir-fry for 1 minute bringing the mixture from the bottom up.
- 15Add reserved tamarind juice, and continue stir-frying, mixing it all together for 1or 2 minutes. The noodles will have shrunk to about half of their original volume and softened up to al dente (cooked but firm not mushy).
- 16Add 2/3 of the reserved ground peanuts and stir. Then Add 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat.
- 17Transfer Pad Thai noodles to serving platter and sprinkle with roasted chilies and top with the rest of the ground peanuts, the rest of the sprouts, and some strips of red pepper and fresh coriander leaves. Garnish with some of lime wedges on the side and serve immediately while still fresh and hot.
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Nutritional Facts for Golden Dragon Pad Thai
Serving Size: 1 (324 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1471.4
- Calories from Fat 765
- Total Fat 85.0 g
- Saturated Fat 12.4 g
- Cholesterol 287.2 mg
- Sodium 2468.4 mg
- Total Carbohydrate 134.4 g
- Dietary Fiber 7.9 g
- Sugars 27.9 g
- Protein 48.0 g