Name: Okinawan-Style Pad Thai recipe
Ingredients: ½ cup rice wine vinegar;½ cup white sugar;¼ cup oyster sauce;2 tablespoons tamarind pulp;1 (12 ounce) package dried rice noodles;cold water, as needed;½ cup peanut oil;4 eggs;1 ½ teaspoons minced garlic;12 ounces chicken breast, cut into 1/2-inch strips;1 ½ tablespoons white sugar, or more to taste;1 ½ teaspoons salt;1 ½ cups dry-roasted, unsalted peanuts;1 ½ teaspoons dried ground Asian radish;1 teaspoon chili powder, or more to taste;½ cup chopped fresh chives;2 cups fresh bean sprouts;1 lime, cut into wedges

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Ingredients

½ cup rice wine vinegar ½ cup white sugar ¼ cup oyster sauce 2 tablespoons tamarind pulp 1 (12 ounce) package dried rice noodles cold water, as needed ½ cup peanut oil 4 eggs 1 ½ teaspoons minced garlic 12 ounces chicken breast, cut into 1/2-inch strips 1 ½ tablespoons white sugar, or more to taste 1 ½ teaspoons salt 1 ½ cups dry-roasted, unsalted peanuts 1 ½ teaspoons dried ground Asian radish 1 teaspoon chili powder, or more to taste ½ cup chopped fresh chives 2 cups fresh bean sprouts 1 lime, cut into wedges

Nutrition Info

596.7 calories carbohydrate: 61.6 g cholesterol: 117.2 mg fat: 31 g fiber: 4.1 g protein: 21.1 g saturatedFat: 5.3 g servingSize: - sodium: 635.3 mg sugar: 17.5 g transFat: : - unsaturatedFat: : -

Directions

Whisk together rice wine vinegar, 1/2 cup sugar, oyster sauce, and tamarind pulp in a saucepan over medium heat until sugar dissolves, about 5 minutes, remove from heat and set aside.
Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear, about 5 minutes.
Pour rice wine vinegar sauce, 1 1/2 tablespoons sugar, and 1 1/2 teaspoons salt into the noodle mixture.
Stir peanuts, ground radish, and chili powder into noodle mixture, cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder if desired.
Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Recipe Yield

8 servings

Recipe Note

This is a famous dish popularized in Thailand. Although the recipe varies from cook to cook and region to region, this is a good attempt at recreating what I ate from Thai-owned hole-in-the-wall restaurants in Okinawa, Japan. Key to the flavor are the sugar levels, unsalted peanuts, peanut oil, and either oyster or fish sauce.

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Okinawan-Style Pad Thai

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