Pad Thai
HB-7814 · Hand-built original · Thai
Rice sticks soak, then stir-fry with chicken, egg, tofu and bean sprouts in a tamarind, brown sugar, fish sauce and oyster sauce dressing. Garlic chives and chopped peanuts go through at the end, with lime wedges and extra sprouts served alongside.
ThaiMain course0 min2 - 3 people376 kcalGluten-freeDairy-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:2quantities adjust to match
Ingredients
- 4oz Chang's Pad Thai dried rice sticks
- Sauce: 1 1/2 tbsp tamarind puree, NOT concentrate
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce
- 1 1/2 tbsp oyster sauce
- Stir Fry: 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown, yellow)
- 2 garlic cloves, finely chopped
- 5oz chicken breast (or thigh), thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 1 1/4″ batons (see photo)
- 1/4 cup garlic chives, cut into 1 1/4″ pieces
- 1/4 cup finely chopped peanuts
- For serving: Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More beansprouts
Method
- Put the dried rice sticks in a large bowl, cover them with plenty of boiling water, soak them for 5 minutes, then drain them in a colander, rinse them quickly under cold water, and keep them moving to the pan within 5 to 10 minutes.
- Mix the tamarind puree, packed brown sugar, fish sauce and oyster sauce in a small bowl to make the pad Thai sauce.
- Heat 2 tablespoons of the oil in a large non-stick pan or well-seasoned skillet over high heat, add the finely chopped garlic and sliced onion, and cook for 30 seconds.
- Add the thinly sliced chicken breast or thigh and cook it for 1 and a half minutes until mostly cooked through.
- Push the chicken to one side of the pan, pour the lightly whisked eggs in on the other side with a touch more oil if the pan is dry, scramble them with a wooden spoon, and then mix the egg into the chicken.
- Add the bean sprouts, tofu batons and drained noodles, pour the sauce over, and toss gently for about 1 and a half minutes until the noodles have absorbed the sauce.
- Add the garlic chives and half of the chopped peanuts, toss them through quickly, and take the pan off the heat.
- Serve the pad Thai immediately with the remaining peanuts sprinkled over, lime wedges on the side for squeezing over, and ground chilli or cayenne and a handful of extra bean sprouts offered alongside if you like.
Total: 0h 30m
Nutrition (per serving, where published)
376 kcalCalories
20.4 gProtein
39.6 gCarbs
15.3 gFat
2 gSaturates
3.4 gFibre
22.2 gSugars
1562 mgSodium
186 mgCholesterol
301 mgPotassium
158 mgCalcium
2.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data