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Ingredients
- Serves 6 people
thai chilli sauce:
3 tbsp fish sauce
2 tbsp palm sugar or brown sugar
1 tbsp tamarind concentrate
¼ cup cold water (plus more if needed)
1 thai sriracha or dried thai chili powder (optional)
pad thai ingredients:
1 pack rice stick noodles
500 g chicken breast (thinly sliced)
1 block firm tofu
½ cup preserved or fresh radishes
1 medium red onion
2 garlic (finely sliced)
2 cans of bean sprouts
2/3 cup roasted peanuts (finely chopped plus more for garnish)
2 eggs
3 tbsp vegetable oil
lime wedges (for serving)
2 spring onions (chopped)
Recipe Courtesy of
May Yacoubi
May Yacoubi
Pad Thai Noodles
You can find this quintessential Thai dish in every corner of the world! It is probably one of the first food items that come to mind when conjuring up images of Thai cuisine. Wok-tossed noodles coated with a layer of oil and lightly charred, topped with colorful crunchy peanuts, red onions, chicken, spring onions and radish make for an aesthetically pleasing sight. Squeeze some lime on top, mix it all in and get ready to eat!
- Medium
- 15 min
- 20 min
- 10 min
- 3 steps
- 17 Ingredients
- Medium
- 3 steps
- 17 Ingredients
- 15 min
- 20 min
- 10 min
Instructions
-
Soak rice stick noodles
- Soak dried rice stick noodles in warm water for 10 to 15 minutes until soften and drain completely.
-
Stir fry noodles and other ingredients
- In a mixing bowl, combine all ingredients for sauce and mix well until tamarind and sugar has dissolved.
- Heat a wok over high heat, add cooking oilandadd sliced chicken.
- Cook for 5 minutes. Add tofu and cook for 1 to 2 minutes or until golden edges.
- Add finely chopped onions, garlic and radish. Stir-fry everything together for about 1 to 2 minutes
- Add sprouts and sauce then add noodles. Stir-fry for about 2 to 3 minutes, until noodles absorb sauce completely leaving no liquid in wok. If your noodles are cooking slowly, add more water about 2 tablespoons at a time.
- If your noodles are sticking together too much, add 1 tablespoon of oil at a time.
- Push everything to side of wok to make room for eggs.
-
Add eggs into fry
- Add a bit more oil and crack 2 eggs into wok. Don’t scramble yet, let them cook half way though.
- Then break yolks and start to scramble. This way you will have nice egg bites. Now mix scrambled eggs and noodles together by tossing and stirring.
- Add ¾ crushed peanuts and mix well.
Plate and Serve!
Serve with extra peanuts on the side, lemon wedges, red chili flakes and spring onions.
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Ingredients
- Serves 6 people
-
thai chilli sauce:
3 tbsp fish sauce
-
2 tbsp palm sugar or brown sugar
-
1 tbsp tamarind concentrate
-
¼ cup cold water (plus more if needed)
-
1 thai sriracha or dried thai chili powder (optional)
-
pad thai ingredients:
1 pack rice stick noodles
-
500 g chicken breast (thinly sliced)
-
1 block firm tofu
-
½ cup preserved or fresh radishes
-
1 medium red onion
-
2 garlic (finely sliced)
-
2 cans of bean sprouts
-
2/3 cup roasted peanuts (finely chopped plus more for garnish)
-
2 eggs
-
3 tbsp vegetable oil
-
lime wedges (for serving)
-
2 spring onions (chopped)
Nutrition
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