Pad Thai
Chef’s note: Stir fries cook quickly and have lots of ingredients. Do not attempt to prep and cook simultaneously, it will end in heartbreak and a crappy dish. Do all the prep and bring everything near the stove. Once you start cooking the magic happens quickly.
This is Pad Thai sauce 101. There are more complex authentic versions that you will want to play with as you become more comfortable with this style of food. Crawl, walk, then run.
Gather these ingredients
For the Pad Thai:
- 10 oz thin rice noodles
- 3 Tbsp oil, divided
- 1 lb boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces or pork or shrimp or tofu—this dish is made to be personalized to your taste
- 1 cup fresh bean sprouts
- 1/2 cup shredded carrots
- 4 cloves garlic, minced
- 3 eggs whisked
- 3 green onions, sliced into 1" pieces
- Toppings: lots of chopped peanuts, crushed red pepper flakes, fresh lime wedges
For the sauce:
- 1/3 cup packed brown sugar
- 1/4 cup fish sauce
- 2 Tbsp tamarind concentrate
- 2 Tbsp soy sauce
- 1 of Juice fresh lime
- 1/4 tsp crushed Thai red pepper flakes do not use the ones in your spice cabinet that you put on pizza once a year
Instructions
- Combine all sauce ingredients, mix well and reserve.
- Prepare noodles according to package and reserve.
- Heat wok or sauté pan. Cook protein(s) and reserve.
- Cook vegetables, reserve.
- Cook eggs, reserve.
- Add protein, eggs, and vegetables back to the wok. Add sauce, then noodles. Mix well and serve hot.
- Garnish with peanuts, pepper flakes, lime wedges, then enjoy.
