Authentic Pad Thai recipe

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Ingredients

12 ounces dried rice noodles
½ cup white sugar
½ cup distilled white vinegar
¼ cup fish sauce
2 tablespoons tamarind paste
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, sliced into thin strips
1 tablespoon vegetable oil
1 ½ teaspoons garlic, minced
4 eggs, beaten
1 ½ tablespoons white sugar
1 ½ teaspoons salt
1 cup coarsely ground peanuts
2 cups bean sprouts
½ cup chopped fresh chives
1 tablespoon paprika, or to taste
1 lime, cut into wedges

Nutrition Info

582.8 calories
carbohydrate: 78.8 g
cholesterol: 132.2 mg
fat: 21.3 g
fiber: 4.3 g
protein: 21.5 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1478.7 mg
sugar: 22.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rice noodles in a large bowl and cover with several inches of room temperature water, let soak for 30 to 60 minutes. Drain.

  2. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat.

  3. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken, cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat.

  4. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs, scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles, stir to combine.

  5. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt, cook until noodles are tender, 3 to 5 minutes. Stir in peanuts, cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.

Recipe Yield

6 servings

Recipe Note

Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with peanuts, chives, and fresh bean sprouts.

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