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Authentic Pad Thai

Servings: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Medium

Ingredients

  • 1.5 oz (6 tbsp concentrate) Tamarind pulp mixed with 0.5 cup boiling water (or tamarind concentrate)
  • 3 tbsp Palm sugar or brown sugar
  • 3 tbsp Fish sauce
  • 2 tbsp Thai black soy sauce
  • to taste pinch White pepper
  • 8 oz Dried pad Thai rice noodles
  • 8 oz Chicken breast, thinly sliced
  • 6 tbsp Vegetable oil
  • 3 large Eggs, beaten
  • 0.25 cup Dried shrimp, minced
  • 0.25 cup Shallots, finely chopped
  • 2-4 cloves Garlic, minced
  • 0.25 cup Firm tofu, diced
  • 2 cups Fresh bean sprouts
  • 1 cup Chinese garlic chives, 1-inch pieces
  • 2 tbsp Roasted peanuts, finely chopped
  • 1 tsp Thai thin soy sauce for marinade
  • 1 tsp Cornstarch for marinade
  • 1 tsp Water for marinade
  • 1 whole Lime wedges for serving

Instructions

  1. Prepare sauce: if using tamarind pulp, mix 1.5 oz with 0.5 cup boiling water, squeeze to extract, strain and set aside. If using concentrate, dilute 6 tbsp tamarind concentrate with 0.5 cup water.
  2. Combine tamarind liquid with 3 tbsp palm sugar, 3 tbsp fish sauce, 2 tbsp Thai black soy sauce, and white pepper. Set sauce aside (tamarind varies in sourness, so taste and adjust as needed).
  3. Marinate sliced chicken: combine 1 tsp Thai thin soy sauce, 1 tsp cornstarch, and 1 tsp water. Coat chicken and let sit 15 minutes.
  4. Soak dried noodles in hot water for approximately 20 minutes until soft but still slightly resistant. Drain and cut longer strands into 10-12 inch lengths to prevent clumping.
  5. Heat 3 tbsp oil in wok or large skillet over high heat. Stir-fry marinated chicken until cooked through, then remove and set aside.
  6. Add 1.5 tbsp oil to same wok. Add minced garlic and shallots; fry until fragrant, about 1 minute.
  7. Push garlic-shallots to side. Pour beaten eggs into center of wok, scramble until just set (not fully cooked), then mix with aromatics.
  8. Add dried shrimp and firm tofu; stir-fry 1-2 minutes.
  9. Add drained noodles and cooked chicken. Pour sauce over noodles and toss everything together, coating evenly with sauce.
  10. Stir-fry 2-3 minutes until noodles are heated through and sauce is absorbed.
  11. Add bean sprouts and garlic chives; toss quickly (about 1 minute) so vegetables stay slightly crisp.
  12. Remove from heat and add 1.5 tbsp oil (helps flavor and prevents sticking).
  13. Serve on individual plates. Garnish with chopped peanuts.
  14. Serve with lime wedges on side for squeezing over dish.