# Pad Thai

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

- 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 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

## Instructions

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

## Equipment

- wok
- food processor
- knife
- mesh sieve
- whisk
- cutting board
- kitchen scale

## Source

- Original video: https://youtube.com/watch?v=b7YnoRFuZ9o
- Recipe page: https://www.cliprecipe.com/recipe/f5b472b3-6d4a-4606-8eae-8b7c95c10864
- Extracted: 2025-04-08

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