# Pad Thai

This recipe shows how to make an easy authentic Pad Thai at home.

- 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 shallots
- 4 thinly sliced garlic cloves
- 1.5 tablespoons finely minced zha cai (thai salted daikon)
- 1 cup chinese garlic chives
- 1 cup mung bean sprouts
- 2 eggs
- 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 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. Prepare 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.
3. Cook noodles: Soak 8 ounces of dried pad thai rice noodles in a large bowl of hot water until al dente (15-20 mins). Drain.
4. Prepare dried shrimp: Process 1/3 cup of dried shrimp in a food processor until fine powder.
5. Stir-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.
6. Add 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.
7. Add zha cai (optional): Add 1.5 tablespoons of finely minced zha cai (thai salted daikon) and stir-fry for another minute or two.
8. Add 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.
9. Add 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.
10. Add 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).
11. Serve: 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.

## Equipment

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

## Source

- Original video: https://youtu.be/b7YnoRFuZ9o?si=yu6HUPjPwIYI-3Jh
- Recipe page: https://www.cliprecipe.com/recipe/9bc45cd5-2154-4e65-be67-076e81e57c0b
- Extracted: 2025-03-15

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