# Pad Thai

Authentic Pad Thai is usually something you refer to a restaurant to make, but I'm telling you now that you can make it and it very well may be the best thing you've ever had.

- Servings: 2 servings
- Total time: 5 min
- Cuisine: Thai
- Category: Dinner
- Language: en

## Ingredients

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

## Instructions

1. Make 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. Prepare 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.
3. Prepare 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.
4. Prepare dried shrimp: Grind 1/3 cup of dried shrimp in a food processor until it reaches a fine powder.
5. Stir-fry the ground dried shrimp in a large wok over medium-high heat with 3 tablespoons of oil until golden brown.
6. Add thinly sliced shallots and stir-fry for 2-3 minutes until softened.
7. Add thinly sliced garlic and stir-fry for another 2 minutes.
8. Add finely minced zha cai (optional) and stir-fry for 1-2 minutes.
9. Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and stir-fry until evenly distributed.
10. Reduce 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.
11. Add cooked chicken, chinese garlic chives, mung bean sprouts and stir-fry until the chives begin to wilt (about 2 minutes).
12. Serve family style in a wok, garnishing with crushed toasted peanuts and additional fresh mung bean sprouts.

## Equipment

- wok
- food processor
- mesh sieve or chinois
- knife
- cutting board
- scale
- whisk

## Source

- Original video: https://www.youtube.com/watch?v=b7YnoRFuZ9o
- Recipe page: https://www.cliprecipe.com/recipe/903970de-c3b3-4c37-9716-5bf69c04387f
- Extracted: 2025-02-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt