Pad Thai

5 mins
Serves 2
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Directions

  1. 1Make pad thai sauce by mixing tamari pulp and boiling water until smooth, then press through a mesh sieve.
  2. 2Make pad thai sauce by mixing tamari pulp and boiling water until smooth, then press through a mesh sieve.
  3. 3Make pad thai sauce by mixing tamari pulp and boiling water until smooth, then press through a mesh sieve.
  4. 4Slice chicken breast into 1/3 inch slices and toss it in a bowl with kosher salt, ground white pepper, corn starch, and thai sweet soy sauce.
  5. 5Slice chicken breast into 1/3 inch slices and toss it in a bowl with kosher salt, ground white pepper, corn starch, and thai sweet soy sauce.
  6. 6Slice chicken breast into 1/3 inch slices and toss it in a bowl with kosher salt, ground white pepper, corn starch, and thai sweet soy sauce.
  7. 7Process dried shrimp in a food processor until it reaches a fine powder.
  8. 8Process dried shrimp in a food processor until it reaches a fine powder.
  9. 9Process dried shrimp in a food processor until it reaches a fine powder.
  10. 10Cook noodles according to package directions. Soak in hot water until al dente, about 15-20 minutes then drain.
  11. 11Cook noodles according to package directions. Soak in hot water until al dente, about 15-20 minutes then drain.
  12. 12Cook noodles according to package directions. Soak in hot water until al dente, about 15-20 minutes then drain.
  13. 13Heat a large wok over medium-high heat. Add high heat cooking oil, swirl to coat and add the ground dried shrimp.
  14. 14Heat a large wok over medium-high heat. Add high heat cooking oil, swirl to coat and add the ground dried shrimp.
  15. 15Heat a large wok over medium-high heat. Add high heat cooking oil, swirl to coat and add the ground dried shrimp.
  16. 16Stir-fry until golden brown and fragrant, about 2-3 minutes. Add shallots and stir-fry for another 2-3 minutes until softened.
  17. 17Stir-fry until golden brown and fragrant, about 2-3 minutes. Add shallots and stir-fry for another 2-3 minutes until softened.
  18. 18Stir-fry until golden brown and fragrant, about 2-3 minutes. Add shallots and stir-fry for another 2-3 minutes until softened.
  19. 19Add garlic and stir-fry for 2 minutes. Optionally, add finely minced zakkai and stir-fry for another minute or two.
  20. 20Add garlic and stir-fry for 2 minutes. Optionally, add finely minced zakkai and stir-fry for another minute or two.
  21. 21Add garlic and stir-fry for 2 minutes. Optionally, add finely minced zakkai and stir-fry for another minute or two.
  22. 22Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
  23. 23Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
  24. 24Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
  25. 25Immediately reduce the heat to medium-high, push noodles to one side, and pour beaten eggs into the empty space.
  26. 26Immediately reduce the heat to medium-high, push noodles to one side, and pour beaten eggs into the empty space.
  27. 27Immediately reduce the heat to medium-high, push noodles to one side, and pour beaten eggs into the empty space.
  28. 28Let cook for 30 seconds, then scramble. Once cooked through, stir-fry to evenly distribute.
  29. 29Let cook for 30 seconds, then scramble. Once cooked through, stir-fry to evenly distribute.
  30. 30Let cook for 30 seconds, then scramble. Once cooked through, stir-fry to evenly distribute.
  31. 31Add garlic chives, mung bean sprouts, and cooked chicken. Stir-fry until garlic chives wilt, about 2 minutes.
  32. 32Add garlic chives, mung bean sprouts, and cooked chicken. Stir-fry until garlic chives wilt, about 2 minutes.
  33. 33Add garlic chives, mung bean sprouts, and cooked chicken. Stir-fry until garlic chives wilt, about 2 minutes.
  34. 34Remove from heat, and garnish with crushed toasted peanuts and additional mung bean sprouts.
  35. 35Remove from heat, and garnish with crushed toasted peanuts and additional mung bean sprouts.
  36. 36Remove from heat, and garnish with crushed toasted peanuts and additional 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 thinly sliced cloves thinly sliced garlic cloves
  • 4 thinly sliced cloves thinly sliced garlic cloves
  • 4 thinly sliced cloves thinly sliced garlic cloves
  • 1.5 tablespoons finely minced zakkai
  • 1.5 tablespoons finely minced zakkai
  • 1.5 tablespoons finely minced zakkai
  • 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 eggs
  • 2 eggs eggs
  • 2 eggs eggs
  • 1 generous amount crushed toasted peanuts
  • 1 generous amount crushed toasted peanuts
  • 1 generous amount crushed toasted peanuts

Equipment

wokfood processorknifemesh sievewhiskcutting boardkitchen scale
Pad Thai | Clip Recipe