Pad Thai is one of the most popular restaurant dishes. The tangy, sweet, slightly spicy taste is very distinct and so delicious that it’s not a surprise that this is a favourite for many people. This Pad Thai recipe has a very subtle and delicate flavor that’s enhanced by the sauce mixture. It’s a simple recipe that’s easy to prepare and the chicken, shrimp and carrots make this a very filling one-dish meal! Let’s get started.
Pad Thai – Recipe
- Half a package Thai flat rice noodles, 225 grams
- 1 chicken breast, sliced thin with the grain
- 3 Tbsp. soy sauce
- 10 – 20 shrimp, cleaned and shells removed
- 4 cloves garlic, chopped
- ½ inch piece of ginger, chopped
- 4 green onions, sliced thin and white parts separated from the green parts
- 2 carrots, cut into match sticks
- 2 eggs
- 1 Tbsp. chili sesame oil (substitute with canola oil)
- 3 Tbsp. tamarind paste dissolved in 1/2 cup warm water, strained and seeds discarded
- 2 Tbsp. fish sauce
- 1 Tbsp. oyster sauce
- 1 tsp. ground dried red chilies
- 4 Tbsp. sugar
- 1 lime, quartered
- ¼ cup roasted peanuts, chopped (optional)
- Prepare noodles as per instructions on the package. Drain, add a little bit of oil to separate the strands and set aside covered.
- Add soy sauce to chicken, combine well and set aside.
- In a bowl, combine all sauce ingredients, set aside.
- Add oil in a large, heavy bottom non-stick pan or wok and heat over medium high. Add garlic, ginger and white parts of the green onions and stir fry until fragrant, 1 minute.
- Add carrots and toss until combined.
- Add chicken and continue stir frying until opaque, 2 minutes.
- Add in shrimp and stir fry until both chicken and shrimp are cooked through.
- Make a well in the centre, crack eggs in and once almost set scramble and continue stir frying.
- Add the noodles and using tongs or two spatulas toss until well combined.
- Add sauce and keep tossing until sugar has dissolved and noodles are well coated in the sauce.
- Taste test for seasoning and add more tamarind, sugar or ground dried red chilies as needed. Turn off heat and divide between four bowls.
Serve with the green parts of green onions on top and with lime wedges and roasted, chopped peanuts on the side. A complete and yummy meal.
1. You can also add other vegetables such as broccoli florets, sliced green peppers with or instead of the carrots as well.
2. Chicken and shrimp can be replaced with tofu. Sautee cubed tofu in a little bit of oil until slightly golden and add it in prior to the noodles.
3. For a saucier Pad Thai, double the sauce.
4. If the noodles are too dry add a little bit of oil as you stir fry.