Name: Pad Thai Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 125 g / 4 oz Chang’s Pad Thai dried rice sticks; 1 1/2 tbsp tamarind puree (NOT concentrate); 3 tbsp packed brown sugar; 2 tbsp fish sauce; 1 1/2 tbsp oyster sauce; 2 – 3 tbsp vegetable or canola oil; 1/2 onion, sliced (brown or yellow); 2 garlic cloves, finely chopped; 150 g / 5 oz chicken breast or thigh, thinly sliced; 2 eggs, lightly whisked; 1 1/2 cups beansprouts; 1/2 cup firm tofu, cut into 3 cm / 1 1/4″ batons; 1/4 cup garlic chives, cut into 3 cm / 1 1/4″ pieces; 1/4 cup finely chopped peanuts; Lime wedges; Ground chili or cayenne pepper (optional); Extra beansprouts (optional)

Ingredients

125 g / 4oz Chang’s Pad Thai dried rice sticks

1 1/2 tbsp tamarind puree (not concentrate)

3 tbsp packed brown sugar

2 tbsp fish sauce

1 1/2 tbsp oyster sauce

2 – 3 tbsp vegetable or canola oil

1/2 onion, sliced (brown or yellow)

2 garlic cloves, finely chopped

150 g / 5oz chicken breast or thigh, thinly sliced

2 eggs, lightly whisked

1 1/2 cups beansprouts

1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons

1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces

1/4 cup finely chopped peanuts

Lime wedges

Ground chilli or cayenne pepper (optional)

More beansprouts (optional)

Instructions

Step 1: Place the rice noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Avoid leaving them sitting for more than 5 to 10 minutes.

Step 2: In a small bowl, mix together tamarind puree, brown sugar, fish sauce, and oyster sauce to make the sauce.

Step 3: Heat 2 tablespoons of oil in a large non-stick pan or well-seasoned skillet over high heat. Add garlic and sliced onion, cooking for about 30 seconds until fragrant.

Step 4: Add the sliced chicken and cook for 1 1/2 minutes until mostly cooked through.

Step 5: Push the chicken to one side of the pan. Pour the whisked eggs into the empty side and scramble with a wooden spoon, adding a little more oil if the pan is dry. Once cooked, mix the eggs together with the chicken.

Step 6: Add beansprouts, tofu, and drained noodles to the pan, then pour over the prepared sauce.

Step 7: Toss gently for about 1 1/2 minutes, allowing the sauce to be absorbed by the noodles.

Step 8: Stir in the garlic chives and half of the chopped peanuts quickly, then remove the pan from heat.

Step 9: Serve immediately, sprinkled with the remaining peanuts and lime wedges on the side. Add a sprinkle of chilli and a handful of extra beansprouts if desired. Squeeze fresh lime juice over the dish just before eating.

Tips & Variations

Use tamarind puree for the authentic tangy flavor; avoid tamarind concentrate as it is too strong.

Substitute chicken with shrimp or tofu for a vegetarian version.

Adjust the amount of sugar and fish sauce according to your taste preferences for sweetness and saltiness.

Add crushed peanuts on top just before serving to maintain their crunch.

FAQs

Can I prepare Pad Thai noodles in advance?

You can soak the dried noodles up to a day ahead and keep them refrigerated, but avoid soaking for too long to prevent them from becoming mushy. Drain and rinse before cooking.

What is the difference between tamarind puree and tamarind concentrate?

Tamarind puree is a smooth, mild paste used for flavoring, while tamarind concentrate is much stronger and more sour. Puree is preferred for Pad Thai to achieve the right balance of tanginess without overpowering the dish.