Your Pad or Mine? (Chicken & Shrimp Pad Thai)

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

Hands down the best pad thai my husband and I have ever had! Incorporates chicken, shrimp, and tofu so omit and substitute at your will. Although it may be a bit daunting to undertake, with its numerous ingredients, pad thai is actually pretty simple to make. Be sure to use a well seasoned wok and don't skimp on the oil, even if it may seem excessive. Too little and the noodles will stick and you 'll end up with a mess of a dish... and a wok.

Ingredients Nutrition

Directions

  1. Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
  2. Cut the chicken into 1/4-inch strips. Set aside.
  3. Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
  4. Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
  5. In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
  6. Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds).
  7. Add chicken and stir-fry for 1 minute.
  8. Add tofu and shrimps and stir-fry for 1 more minute.
  9. Break eggs into wok and let them fry without breaking them up for another minute.
  10. While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
  11. Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
  12. Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.
Most Helpful

4 5

I added pork instead of chicken and cut out the tofu entirely. I changed up the recipe quite a bit but I wanted to post my pic. I also used palm sugar instead of regular sugar. I am so glad there is no ketchup involved. Tamarind pulp is easy to find and you can freeze the sauce separately and save it for later. It takes a long time to get thick and syrupy when you make a big batch but it's worth it.