Easy Pad Thai Recipe
User Reviews
5
Easy Pad Thai Recipe
Description
This Easy Pad Thai begins by preparing a sauce blending tamarind paste, brown sugar, fish sauce, oyster sauce, chili garlic sauce, preserved radish, dried shrimp, and lime juice for a complex mix of sweet, tangy, salty, and spicy flavors. Thinly sliced chicken is marinated with tamari sauce and cornstarch for tenderness. Rice noodles are soaked and cooked according to package directions, then separated with oil to prevent sticking. In a hot wok, onions and garlic are stir-fried before adding the chicken and shrimp, cooking until nearly done. A space is cleared in the wok to scramble eggs, then the bean sprouts and noodles are added and tossed with the sauce. The stir-fry is finished by folding in green onions and garnished with chopped peanuts, lime wedges, Thai basil, cilantro, and extra chili sauce for added freshness and texture.
This dish captures the characteristic chewy noodles, tender proteins, slight sweetness, and lively umami that Pad Thai is known for. It can serve as a satisfying main course or dinner option.
The sauce can be prepared two days ahead and refrigerated. Tamarind paste is easy to use and can substitute tamarind pulp soaked and strained. Preserved radish is strongly recommended for authentic flavor, but if unavailable may be omitted. Opt for gluten-free oyster sauce to avoid gluten.
Ingredients
For the Sauce:
- 3 TB tamarind paste
- 8 TB brown sugar packed
- 4 TB fish sauce
- 3 TB oyster sauce
- 2 TB Chili garlic sauce
- 2 TB preserved radish
- 1 TB dried shrimp minced
- 1 TB lime juice
For Pad Thai:
- ½ LB chicken breast boneless, skinless, or thigh
- 1 TB tamari sauce
- 1 tsp cornstarch
- 12 oz pad thai noodles dry
- 3 TB olive oil or canola oil
- 1 onion thinly sliced, medium
- 6 cloves garlic minced
- ½ LB Shrimp raw, shelled, and deveined, large
- 3 egg lightly beaten
- 2 cups bean sprout
- ¼ cup green onions thinly sliced
- ¼ cup peanuts finely chopped, dry roasted
- lime thinly sliced Thai basil, chopped cilantro, extra bean sprouts, extra chili garlic sauce, for garnish, wedges
Instructions
- In a bowl, combine all sauce ingredients, and stir to incorporate. Set aside.
- Use paper towels to pat-dry chicken. Slice thinly into bite-size pieces. Place the chicken pieces in a bowl along with the tamari sauce and cornstarch, mixing well. Set aside.
- Soak and cook noodles according to package instructions. When done soaking, drain and rinse. Toss with a bit of oil to prevent sticking.
- Heat oil over medium-high heat in a jumbo pan or large wok. Once oil is hot, add onions and stir 2-3 minutes, or until soft and translucent. Add garlic and stir 1 minute. Add chicken and stir just until chicken is no longer pink in center. Add shrimp and stir just until shrimp is almost opaque and not quite cooked through.
- Use a spatula to push ingredients in the pan to the sides, leaving an open well in the center of pan. If needed, add a bit more oil in pan center. Crack the eggs into the open well, and scramble just until they are cooked through.
- Add the bean sprouts, noodles, green onions, peanuts, and prepared sauce to the pan. Stir gently to fully incorporate, 2-3 minutes or until the noodles are soft. Serve immediately with garnishes.
Notes
- Prepare the Pad Thai sauce up to two days in advance and store covered in the refrigerator.
- Tamarind paste is preferred for ease of use; tamarind pulp can be soaked in hot water and strained to substitute.
- Preserved radish adds distinctive flavor typical of authentic Pad Thai; omit only if unavailable.
- Dried shrimp provides concentrated umami and can be found at Asian markets or online.
- To keep this recipe gluten-free, use gluten-free oyster sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 450kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 182mg | 61% |
| Sodium | 720mg | 30% |
| Potassium | 492mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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