Pad Thai (Thai Stir-Fried Noodles)

Submitted by Ducky

"A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute."

 

• Ready In: 30mins
• Ingredients: 18
• Serves: 4-6

ingredients

• 1 (454 g) package rice noodles
• 2 boneless skinless chicken breasts, cut into thin strips
• 3 cloves garlic, chopped
• 1 shallot, chopped
• 2 -3 eggs
• 1 tablespoon black pepper
• 4 tablespoons vegetable oil, divided
• 4 tablespoons brown sugar
• 1 -2 tablespoon oyster sauce (optional)
• 3 tablespoons fish sauce
• 3 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 bunch green onion, cut into 1 inch pieces
• 1 cup bean sprouts
• 1⁄2 cup roasted peanuts, chopped
• fresh cilantro
• fresh lime juice (optional)
• 1 jar paad Thai sauce (optional)

directions

1. Boil noodles until just soft (do not overcook).
2. Drain water and place noodles in separate bowl.
3. Meanwhile, heat 3 Tbsp oil in wok on high heat.
4. Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
5. Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
6. Cook eggs.
7. Mix eggs and chicken.
8. Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
9. Stir in bean sprouts, green onion and peanuts.
10. Garnish with fresh cilantro and a quick squeeze of lime juice.
11. Serve immediately, with Pad Thai sauce, as desired.

Reviews

[Rand0mH3r0]

this pad thai was great! I recomend doubling the sauce (fish sauce, vin, black pepper, brown sugar., ect?) I also add red pepper flakes for heat. I didnt boil the rice noodles. What I did do is get the pot of water boiling then turned the heat down to mid low while adding the pasta. Then I stired it a few times and 10-14mins later they were done in time to be added to dish. oh and before i forget. add just a lil less vinager than it calls for. Thanks again for the recipe!

 

[Joani Bond]

I have made this for myself for a while and enjoyed a lot... and then I made it for my boyfriend. He asks for it once a week now, and adores the leftovers. Thanks for the recipe! I double the sauce ingredients, increase the chicken to four breasts, and use snow peas instead of beansprouts, but the rest is perfect!

 

[Somogirl]

I just wanted to add some tips for this.I have made Pad Thai many times & took cooking classes in Thailand.This sauce is really a "Drunken Noodle" without basil.If you soak the noodles in warm water for 20 minutes they come out great;no cooking,this is how I was taught.Tamarind juice is the real ingredient used and Thai soy sauce that has more of a boullion/caramel taste to it than regular soy.I am not trying to to be petty,just trying to enlighten.Also blanch your mungs sprouts first,much better that way.There are so many Americanized versions of Pad Thai but the authentic ones have very simple ingredients.

 

[stella yuen]

It is a great receipe. I believe when stir the bean sprouts quickly is also important because the longer the cooking time, the more water comes out and make the noodle more sticky.

 

[Ivansocal]

I doubled the sauce ingredients like others suggested and the dish turned out amazing. I like to drench my pad thai with lots of lime juice as well.