Pad Thai

5 mins
Serves 1
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Directions

  1. 1Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp with 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois to get tamarind juice. Add 3 heaping tablespoons of thai palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of thai black soy sauce. Mix well.
  2. 2Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp with 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois to get tamarind juice. Add 3 heaping tablespoons of thai palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of thai black soy sauce. Mix well.
  3. 3Make pad thai sauce: In a small bowl, mix 2 ounces of tamari pulp with 1/2 cup of boiling water until smooth. Press through a mesh sieve or chinois to get tamarind juice. Add 3 heaping tablespoons of thai palm sugar, 2 tablespoons of fish sauce, and 1 tablespoon of thai black soy sauce. Mix well.
  4. 4Prepare the chicken: Slice 0.5 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, corn starch and thai sweet soy sauce to chicken. Toss until well coated.
  5. 5Prepare the chicken: Slice 0.5 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, corn starch and thai sweet soy sauce to chicken. Toss until well coated.
  6. 6Prepare the chicken: Slice 0.5 pound of chicken breast into 1/3 inch slices. Add kosher salt, ground white pepper, corn starch and thai sweet soy sauce to chicken. Toss until well coated.
  7. 7Cook noodles: Soak 8 ounces of dried pad thai rice noodles in a large bowl of hot water until al dente (15-20 mins). Drain.
  8. 8Cook noodles: Soak 8 ounces of dried pad thai rice noodles in a large bowl of hot water until al dente (15-20 mins). Drain.
  9. 9Cook noodles: Soak 8 ounces of dried pad thai rice noodles in a large bowl of hot water until al dente (15-20 mins). Drain.
  10. 10Prepare dried shrimp: Process 1/3 cup of dried shrimp in a food processor until fine powder.
  11. 11Prepare dried shrimp: Process 1/3 cup of dried shrimp in a food processor until fine powder.
  12. 12Prepare dried shrimp: Process 1/3 cup of dried shrimp in a food processor until fine powder.
  13. 13Stir-fry: Heat a large wok over medium-high heat, add 3 tablespoons of high heat cooking oil. Once shimmering and very hot, add the ground dried shrimp, stir-fry until golden brown and toasted.
  14. 14Stir-fry: Heat a large wok over medium-high heat, add 3 tablespoons of high heat cooking oil. Once shimmering and very hot, add the ground dried shrimp, stir-fry until golden brown and toasted.
  15. 15Stir-fry: Heat a large wok over medium-high heat, add 3 tablespoons of high heat cooking oil. Once shimmering and very hot, add the ground dried shrimp, stir-fry until golden brown and toasted.
  16. 16Add shallots and garlic: Add 2 thinly sliced shallots and stir-fry for 2-3 minutes, until softened. Add 4 thinly sliced garlic cloves and stir-fry for another 2 minutes.
  17. 17Add shallots and garlic: Add 2 thinly sliced shallots and stir-fry for 2-3 minutes, until softened. Add 4 thinly sliced garlic cloves and stir-fry for another 2 minutes.
  18. 18Add shallots and garlic: Add 2 thinly sliced shallots and stir-fry for 2-3 minutes, until softened. Add 4 thinly sliced garlic cloves and stir-fry for another 2 minutes.
  19. 19Add zha cai (optional): Add 1.5 tablespoons of finely minced zha cai (thai salted daikon) and stir-fry for another minute or two.
  20. 20Add zha cai (optional): Add 1.5 tablespoons of finely minced zha cai (thai salted daikon) and stir-fry for another minute or two.
  21. 21Add zha cai (optional): Add 1.5 tablespoons of finely minced zha cai (thai salted daikon) and stir-fry for another minute or two.
  22. 22Add noodles and sauce: Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
  23. 23Add noodles and sauce: Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
  24. 24Add noodles and sauce: Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
  25. 25Add eggs: Reduce heat back down to medium-high. Push all noodles to one side, pour 2-3 beaten eggs into the empty space, let it cook for 30 seconds, and then scramble.
  26. 26Add eggs: Reduce heat back down to medium-high. Push all noodles to one side, pour 2-3 beaten eggs into the empty space, let it cook for 30 seconds, and then scramble.
  27. 27Add eggs: Reduce heat back down to medium-high. Push all noodles to one side, pour 2-3 beaten eggs into the empty space, let it cook for 30 seconds, and then scramble.
  28. 28Add remaining ingredients: Add 1 cup of chinese garlic chives, 1 cup of mung bean sprouts, and cooked chicken. Stir-fry until the chives wilt (about 2 minutes).
  29. 29Add remaining ingredients: Add 1 cup of chinese garlic chives, 1 cup of mung bean sprouts, and cooked chicken. Stir-fry until the chives wilt (about 2 minutes).
  30. 30Add remaining ingredients: Add 1 cup of chinese garlic chives, 1 cup of mung bean sprouts, and cooked chicken. Stir-fry until the chives wilt (about 2 minutes).
  31. 31Serve: Remove from heat, add a generous amount of crushed toasted peanuts and additional fresh mung bean sprouts. Serve family style in the wok or in bowls.
  32. 32Serve: Remove from heat, add a generous amount of crushed toasted peanuts and additional fresh mung bean sprouts. Serve family style in the wok or in bowls.
  33. 33Serve: Remove from heat, add a generous amount of crushed toasted peanuts and additional fresh mung bean sprouts. Serve family style in the wok or in bowls.

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 shallots
  • 2 thinly sliced shallots
  • 2 thinly sliced shallots
  • 4 thinly sliced garlic cloves
  • 4 thinly sliced garlic cloves
  • 4 thinly sliced garlic cloves
  • 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)
  • 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
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 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 boardwhisk