Pad Thai

5 mins
Serves 2
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Directions

  1. 1Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp and 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois.
  2. 2Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp and 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois.
  3. 3Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp and 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois.
  4. 4Prepare the chicken: Slice 1/2 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, cornstarch, and thai sweet soy sauce. Toss to coat.
  5. 5Prepare the chicken: Slice 1/2 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, cornstarch, and thai sweet soy sauce. Toss to coat.
  6. 6Prepare the chicken: Slice 1/2 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, cornstarch, and thai sweet soy sauce. Toss to coat.
  7. 7Prepare noodles: Add 8 ounces of dried pad thai rice noodles to a large bowl and cover with hot water. Let soak for 15-20 minutes until al dente. Drain.
  8. 8Prepare noodles: Add 8 ounces of dried pad thai rice noodles to a large bowl and cover with hot water. Let soak for 15-20 minutes until al dente. Drain.
  9. 9Prepare noodles: Add 8 ounces of dried pad thai rice noodles to a large bowl and cover with hot water. Let soak for 15-20 minutes until al dente. Drain.
  10. 10Prepare dried shrimp: Grind 1/3 cup of dried shrimp in a food processor until it reaches a fine powder.
  11. 11Prepare dried shrimp: Grind 1/3 cup of dried shrimp in a food processor until it reaches a fine powder.
  12. 12Prepare dried shrimp: Grind 1/3 cup of dried shrimp in a food processor until it reaches a fine powder.
  13. 13Stir-fry the ground dried shrimp in a large wok over medium-high heat with 3 tablespoons of oil until golden brown.
  14. 14Stir-fry the ground dried shrimp in a large wok over medium-high heat with 3 tablespoons of oil until golden brown.
  15. 15Stir-fry the ground dried shrimp in a large wok over medium-high heat with 3 tablespoons of oil until golden brown.
  16. 16Add thinly sliced shallots and stir-fry for 2-3 minutes until softened.
  17. 17Add thinly sliced shallots and stir-fry for 2-3 minutes until softened.
  18. 18Add thinly sliced shallots and stir-fry for 2-3 minutes until softened.
  19. 19Add thinly sliced garlic and stir-fry for another 2 minutes.
  20. 20Add thinly sliced garlic and stir-fry for another 2 minutes.
  21. 21Add thinly sliced garlic and stir-fry for another 2 minutes.
  22. 22Add finely minced zha cai (optional) and stir-fry for 1-2 minutes.
  23. 23Add finely minced zha cai (optional) and stir-fry for 1-2 minutes.
  24. 24Add finely minced zha cai (optional) and stir-fry for 1-2 minutes.
  25. 25Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and stir-fry until evenly distributed.
  26. 26Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and stir-fry until evenly distributed.
  27. 27Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and stir-fry until evenly distributed.
  28. 28Reduce heat to medium-high, push noodles to one side, and add beaten eggs to the empty space. Let it cook for 30 seconds and scramble.
  29. 29Reduce heat to medium-high, push noodles to one side, and add beaten eggs to the empty space. Let it cook for 30 seconds and scramble.
  30. 30Reduce heat to medium-high, push noodles to one side, and add beaten eggs to the empty space. Let it cook for 30 seconds and scramble.
  31. 31Add cooked chicken, chinese garlic chives, mung bean sprouts and stir-fry until the chives begin to wilt (about 2 minutes).
  32. 32Add cooked chicken, chinese garlic chives, mung bean sprouts and stir-fry until the chives begin to wilt (about 2 minutes).
  33. 33Add cooked chicken, chinese garlic chives, mung bean sprouts and stir-fry until the chives begin to wilt (about 2 minutes).
  34. 34Serve family style in a wok, garnishing with crushed toasted peanuts and additional fresh mung bean sprouts.
  35. 35Serve family style in a wok, garnishing with crushed toasted peanuts and additional fresh mung bean sprouts.
  36. 36Serve family style in a wok, garnishing with crushed toasted peanuts and additional fresh mung bean sprouts.

Ingredients

  • 8 ounces dried pad thai rice noodles
  • 8 ounces dried pad thai rice noodles
  • 8 ounces dried pad thai rice noodles
  • 2 ounces tamari pulp
  • 2 ounces tamari pulp
  • 2 ounces tamari pulp
  • 0.5 cup boiling water
  • 0.5 cup boiling water
  • 0.5 cup boiling water
  • 3 heaping tablespoons thai palm sugar
  • 3 heaping tablespoons thai palm sugar
  • 3 heaping tablespoons thai palm sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon thai black soy sauce
  • 1 tablespoon thai black soy sauce
  • 1 tablespoon thai black soy sauce
  • 0.5 pound chicken breast
  • 0.5 pound chicken breast
  • 0.5 pound chicken breast
  • 1 generous pinch kosher salt
  • 1 generous pinch kosher salt
  • 1 generous pinch kosher salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground white pepper
  • 2 teaspoons corn starch
  • 2 teaspoons corn starch
  • 2 teaspoons corn starch
  • 2 teaspoons thai sweet soy sauce
  • 2 teaspoons thai sweet soy sauce
  • 2 teaspoons thai sweet soy sauce
  • 0.33 cup dried shrimp
  • 0.33 cup dried shrimp
  • 0.33 cup dried shrimp
  • 3 tablespoons high heat cooking oil
  • 3 tablespoons high heat cooking oil
  • 3 tablespoons high heat cooking oil
  • 2 thinly sliced thinly sliced shallots
  • 2 thinly sliced thinly sliced shallots
  • 2 thinly sliced thinly sliced shallots
  • 4 cloves thinly sliced garlic
  • 4 cloves thinly sliced garlic
  • 4 cloves thinly sliced garlic
  • 1.5 tablespoons finely minced zha cai (thai salted daikon)
  • 1.5 tablespoons finely minced zha cai (thai salted daikon)
  • 1.5 tablespoons finely minced zha cai (thai salted daikon)
  • 2 to 3 eggs
  • 2 to 3 eggs
  • 2 to 3 eggs
  • 1 cup chinese garlic chives
  • 1 cup chinese garlic chives
  • 1 cup chinese garlic chives
  • 1 cup mung bean sprouts
  • 1 cup mung bean sprouts
  • 1 cup mung bean sprouts
  • 1 generous amount crushed toasted peanuts
  • 1 generous amount crushed toasted peanuts
  • 1 generous amount crushed toasted peanuts
  • 2 lime wedges
  • 2 lime wedges
  • 2 lime wedges

Equipment

wokfood processormesh sieve or chinoisknifecutting boardscalewhisk