Pad Thai

Name: Pad Thai
Total time: 5 min
Yield: 2 servings
Cuisine: Thai
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 thinly sliced cloves thinly sliced garlic cloves; 1.5 tablespoons finely minced zakkai; 1 cup chinese garlic chives; 1 cup mung bean sprouts; 2 eggs eggs; 1 generous amount crushed toasted peanuts

Serves 2

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Pad Thai

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Serves 2

Directions

1Make pad thai sauce by mixing tamari pulp and boiling water until smooth, then press through a mesh sieve.
2Slice 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.
3Process dried shrimp in a food processor until it reaches a fine powder.
4Cook noodles according to package directions. Soak in hot water until al dente, about 15-20 minutes then drain.
5Heat a large wok over medium-high heat. Add high heat cooking oil, swirl to coat and add the ground dried shrimp.
6Stir-fry until golden brown and fragrant, about 2-3 minutes. Add shallots and stir-fry for another 2-3 minutes until softened.
7Add garlic and stir-fry for 2 minutes. Optionally, add finely minced zakkai and stir-fry for another minute or two.
8Add soaked and drained rice noodles and pad thai sauce. Crank heat to high and vigorously shake to stir-fry until evenly distributed.
9Immediately reduce the heat to medium-high, push noodles to one side, and pour beaten eggs into the empty space.
10Let cook for 30 seconds, then scramble. Once cooked through, stir-fry to evenly distribute.
11Add garlic chives, mung bean sprouts, and cooked chicken. Stir-fry until garlic chives wilt, about 2 minutes.
12Remove from heat, and garnish with crushed toasted peanuts and additional mung bean sprouts.

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 thinly sliced cloves thinly sliced garlic cloves
1.5 tablespoons finely minced zakkai
1 cup chinese garlic chives
1 cup mung bean sprouts
2 eggs eggs
1 generous amount crushed toasted peanuts

Equipment

wokfood processorknifemesh sievewhiskcutting boardkitchen scale

Pad Thai

Pad Thai

Directions

Ingredients

Equipment

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