This is an authentic pad thai recipe with rice noodles chicken peanuts and stirfried eggs in a traditional tamarind sauce Garnish with fresh bean spouts and chives This recipe was inspired by the pad thai at Thai Tom
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 10 mins
Ingredients
Instructions
Place rice noodles into a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain.
Whisk 1/2 cup sugar
vinegar
fish sauce
and tamarind paste together in a saucepan over medium heat. Bring to a simmer
then remove from the heat.
Heat 1 tablespoon oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is no longer pink in the center and the juices run clear
5 to 7 minutes. Remove from the heat.
Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant
about 1 minute. Stir in eggs; scramble until eggs are nearly cooked through
about 2 minutes. Add chicken and rice noodles and stir until well combined.
Stir in tamarind mixture
1 1/2 tablespoons sugar
and salt; cook until noodles are tender
3 to 5 minutes. Stir in peanuts and cook until heated through
