Pad Thai Noodles

Ingredients

7 ounces 1/4-inch thick rice stick noodles
2 tablespoons vegetable oil
2 tablespoons raw peanuts, or more to taste
6 Thai chile peppers, seeded and minced, or more to taste
1 shallot, minced, or more to taste
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, cut into 1/4-inch strips
⅓ cup extra-firm tofu, cut into matchsticks
2 ½ tablespoons white sugar
2 tablespoons tamarind paste
1 ½ tablespoons fish sauce
½ teaspoon ground white pepper, or to taste
1 egg
¼ pound large shrimp - peeled, deveined, and tails removed (optional)
1 cup bean sprouts (optional)
1 cup chopped fresh chives (optional)
1 lime, juiced

Instructions

Step 1
Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.

Step 2
Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.

Step 3
Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.

Step 4
Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

Pad Thai Noodles

Ingredients

Instructions

Tags

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