Pad Thai at home
- Yield 4
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Pad Thai at home is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 10 ounces thin rice noodles
- 3 tablespoons oil, divided
- 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
- 1 cup fresh bean sprouts
- 1/2 cup shredded carrots
- 4 cloves garlic, minced
- 3 eggs, whisked
- 3 green onions, sliced into 1-inch pieces
- toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges
- 1/3 cup packed brown sugar
- 1/4 cup fish sauce
- 2 tablespoons tamarind concentrate (please see note below)
- 2 tablespoons soy sauce
- juice of 1 fresh lime
- 1/4 teaspoon crushed red pepper flakes (or more/less to taste)
Method
Make the sauce. Beat all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined. Keep nearby until ready to use.
Leave the noodles al dente according to package instructions. Tip off the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Turn briefly with one tablespoon oil to prevent the noodles from sticking.
Leave the chicken (or see other protein options below). While that cooks, heat 1 tablespoon oil in a large sauté pan or wok over a hot burner. Tip in the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Take a slotted spoon to move the chicken to a clean plate and keep nearby.
Leave the veggies. Tip in the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
Leave the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side. Leave the eggs until scrambled, stirring often.
Put it all together. Now add everything back in with the eggs and veggies -- the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Lift pan from heat.
Plate Plate while it is hot, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!
