- Average
- Average budget
Ingredients
- For Pad Thai:
- • 6 ounces Pad Thai rice noodles (sometimes labeled rice stick noodles)
- • 2 large eggs
- • 2 ounces pressed tofu (skip if using tofu as your protein)
- • 2 tablespoons pickled or preserved radish or turnip
- • 3 cloves garlic
- • 4 stalks Chinese chives
- • 1/3 cup roasted, unsalted peanuts
- • 1 lime
- • 1 cup mung bean sprouts
- • Pad Thai Sauce (see instructions below)
- • 6 ounces protein (shrimp, chicken, or cubed extra-firm tofu)
- • 2 tablespoons vegetable oil, divided (or any cooking oil)
- For Sauce:
- • 3 tablespoons fish sauce
- • 3 tablespoons oyster sauce
- • 2 tablespoons soy sauce
- • 2 tablespoons tamarind concentrate
- • 2 tablespoons sriracha (optional)
- • 2 tablespoons brown sugar
- • 2 tablespoons water
- • 1 tablespoon rice vinegar
Preparation
Step 1
Instructions
1. Cook noodles according to package directions. (Note: Be very careful not to overcook the noodles; they will continue to cook a bit when added to the stir-fry.) If you aren't quite ready to use them, you can soak them in a bowl of cool water until you're ready and drain again before using.
2. Prep all other ingredients as follows and set them beside the stove:
Sauce - Whisk all ingredients till sugar is dissolved.
Egg - Whisk the egg.
Pressed Tofu - slice into thin, 1-inch long strips.
Pickled Radish / Turnip - Rinse the pickled radish or turnip under cool water to remove any sugar or salt coating. Finely chop.
Garlic - Mince.
Chinese chives - Chop the top half (green parts) of each stalk into 1-inch lengths. Reserve the bottom halves for garnish.
Peanuts - Finely chop and divide in half. Set half aside to serve as a garnish.
Lime - Slice into wedges.
Set the bean sprouts, Pad Thai sauce, and vegetable oil beside the stovetop.
3. Place a wok or large nonstick pan over medium-high heat.
4. Add 1 Tablespoon of oil and when it begins to shimmer, add the protein. Cook the protein on both sides until it is browned on the outside but not cooked all the way through, about 1 minute per side for shrimp, 2 minutes per side for chicken, 3 minutes per side for tofu. Add 2 Tablespoons of Pad Thai Sauce and cook until it coats the protein. Move the protein to the side of the pan.
5. In the open half of the pan, add another Tablespoon of oil and then the egg. Scramble the egg gently until nearly cooked through, about 2 minutes.
6. Add the noodles, pressed tofu, pickled radish / turnip, garlic, and remaining Pad Thai Sauce to the pan and gently fold everything together until the noodles are heated through and everything is coated in sauce.
7. Turn off the heat and stir in the Chinese chives, peanuts, and bean sprouts. Squeeze juice from one of the lime wedges over the top of the noodles.