Pad Thai
Welcome to the vibrant world of Thai cuisine, where the iconic Pad Thai reigns. Let’s dive into Pad Thai, a dish mixing sweet, salty, spicy, and zesty tastes in a perfect balance.
Ingredients
- 8 oz flat rice noodles
- 2 tablespoons oil
- 1 pound chicken breast thinly sliced (or tofu for a veggie option)
- 1 cup of fresh bean sprouts
- 1 red bell pepper thinly sliced
- 3 green onions chopped
- 2 eggs lightly beaten
- 1/2 cup roasted peanuts crushed
- 1 lime cut into wedges
Sauce
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 5 tablespoons brown sugar
- 2 tablespoons tamarind paste
- 1 teaspoon chili powder adjust to taste
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken (or tofu) and cook until browned. Remove from skillet and set aside.
- In the same skillet, add the red bell pepper and sauté for a few minutes. Add the green onions and bean sprouts, cooking for an additional 2 minutes.
- Push the veggies to the side of the skillet, pour in the beaten eggs, and scramble until fully cooked.
- Return the chicken (or tofu) to the skillet. Add the cooked noodles and pour the sauce over the top. Toss everything together and cook for another 2-3 minutes, ensuring the noodles are heated through and everything is well combined.
- Serve hot, garnished with crushed peanuts and lime wedges on the side.
Notes
- Pad Thai Sauce: Combine tamarind paste, fish sauce, palm sugar, and lime juice. Adjust sweetness, sourness, and saltiness to taste.
- Gluten-Free Adaptation: Use rice noodles and substitute soy sauce with tamari to keep the dish gluten-free.
- Nut Allergy Friendly: Replace peanuts with crushed, roasted sunflower seeds or use a nut-free sauce like tahini for a similar texture and taste without allergens.