Recipe by Hanny
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.
Top Review by College Girl
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.
- 1 (8 ounce) package Thai rice noodles
- 4 ounces chicken breasts
- 4 ounces tofu
- 1⁄3 cup roasted unsalted peanuts
- 5 tablespoons tamarind juice
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 2 tablespoons lime juice
- 1⁄2 cup vegetable oil
- 2 teaspoons garlic, minced
- 8 large shrimp, shelled and deveined
- 2 eggs
- 1 cup bean sprouts
- 1⁄3 cup green onion, cut into 1-inch pieces
- 1⁄2 teaspoon roasted red chile (optional)
- 1⁄4 cup cilantro leaf
- 4 lime wedges
Directions See How It's Made
- Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
- Cut the chicken into 1/4-inch strips. Set aside.
- Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
- Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
- In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
- 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).
- Add chicken and stir-fry for 1 minute.
- Add tofu and shrimps and stir-fry for 1 more minute.
- Break eggs into wok and let them fry without breaking them up for another minute.
- 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.
- 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.
- 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.