Recipe Index

Ingredients

• 1.5 ounces tamarind pulp ((plus ½ cup boiling water; or 6 tbsp tamarind concentrate))
• 3 tablespoons dark brown sugar ((or palm sugar, if you can find it))
• 3 tablespoons fish sauce
• 2 tablespoons Thai black soy sauce ((look for the “Healthy Boy” brand))
• 1 teaspoon Thai sweet soy sauce ((optional))
• 1/4 teaspoon white pepper ((to taste))
• 8 ounces dried Pad Thai rice noodles
• 8 ounces chicken breast ((thinly sliced))
• 1 teaspoon Thai thin soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon water
• 1/4 cup dried shrimp ((small, medium, large, or XL size; minced or processed into a coarse powder))
• 3 cloves garlic ((sliced))
• 2 large shallots ((thinly sliced; can substitute red onion))
• 2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem
• 3 large eggs ((beaten, preferably at room temperature))
• 2 cups mung bean sprouts ((washed and drained))
• 1 cup Chinese garlic chives ((cut into 1-inch pieces))
• 2 tablespoons roasted peanuts ((finely chopped))
• 6 tablespoons vegetable oil ((divided))
• lime wedges ((for serving))

Method

1. Soak the tamarind pulp in the half cup of boiling water, break it up with a spoon, and strain the liquid, then stir it with the dark brown sugar, fish sauce, Thai black soy sauce, optional Thai sweet soy sauce and white pepper to make the sauce.
2. Soak the dried rice noodles in hot water for about 20 minutes until pliable, drain them, and cut any very long strands down to 10 to 12 inches.
3. Toss the thinly sliced chicken breast with the Thai thin soy sauce, cornstarch and teaspoon of water and set it aside, then mince the dried shrimp to a coarse powder and lay out the sliced garlic, shallots, preserved radish, beaten eggs, bean sprouts, garlic chives and chopped peanuts.
4. Heat 2 tablespoons of the vegetable oil over high heat and sear the chicken until golden and just cooked, then set it aside.
5. Add 3 tablespoons of the oil and fry the shrimp powder for about 2 minutes until fragrant and crisp, add the garlic for 30 seconds, then the shallots and preserved radish for 30 seconds more.
6. Add the drained noodles and the tamarind sauce over high heat and stir-fry, lifting and spreading the noodles so they drink in the sauce evenly.
7. Push the noodles aside, add the last tablespoon of oil and the eggs, scramble them gently until about 70 percent set, and fold them through the noodles.
8. Return the chicken with the bean sprouts and garlic chives, stir-fry until everything is combined and hot, and serve the pad Thai topped with the roasted peanuts and lime wedges.

Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data